Vegetarian Tacos

A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  small yellow onion, chopped
• 1  stalk celery, chopped
• 1  red peppers or 1  green pepper, chopped
• 1  jalapeno pepper, de-seeded, minced (or to taste-can substitute hot sauce or a dash of cayenne for the heat)
• 1  garlic clove, minced
• 1 (19 ounce) can garbanzo beans, drained
• 3 -5  tablespoons  of your favorite chunky salsa
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon chili powder (I like the color this gives the beans)
• 1⁄2 teaspoon ground coriander (your choice)
• 8  taco shells

• Taco Toppings

•  shredded cheddar cheese
•  shredded iceberg lettuce
•  salsa
•  hot sauce
•  fresh cilantro, chopped
•  tomatoes
•  black olives
•  sour cream

Directions

1. In large fry pan, heat oil over medium heat.
2. Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
3. Add garbanzo beans, spices, and a couple tsp of salsa.
4. Stir until heated through.
5. I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
6. It helps the shells from falling apart when you take the first bite.
7. Remove from oven and top with your favorite toppings.