Vegetarian Texas Tacos

Submitted by ratherbeswimmin

"A favorite at our Tex-Mex dinners."

 

• Ready In: 32mins
• Ingredients: 21
• Serves: 10

ingredients

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 teaspoons ground cumin
• 4 teaspoons chili powder
• 2 (15 1/2 ounce) cans black beans or (15 1/2 ounce) cans pinto beans, drained and rinsed
• 1⁄2 cup salsa (medium or hot)
• salt
• hot sauce
• 1⁄3 cup shredded cheddar cheese
• 20 taco shells, heated

• Toppings

• salsa
• diced zucchini
• shredded lettuce
• cilantro leaf
• diced avocado, tossed with a
• 1 dash lime
• grated cheddar cheese
• sliced green onion
• red bell peppers or yellow bell pepper
• lime wedge

directions

1. In a large skillet, heat the oil, over medium heat.
2. Add in the onion and garlic; sauté, stirring frequently, for 5 minutes or until the onion is clear.
3. Add in the cumin and chili powder; stir for about 1-2 minutes.
4. Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
5. Season with salt and hot sauce to taste.
6. Transfer bean mixture to a casserole dish.
7. Top with 1/3 cup shredded cheese.
8. Cook at 350°F for 15-20 minutes or until heated through and starts to brown.
9. Remove from oven.
10. I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
11. Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
12. Feel free to add as many or as few toppings as your shell will hold.

Reviews

[Heather L.]

I had a friend for lunch today who is a vegetarian so I tried this recipe. It was better than I even expected. I used just about everything except the peppers, in smaller quantities since it was for two. I mixed black beans and pinto beans and, as an additional topping, stripped an ear of fresh corn and pan roasted it with a little onion and olive oil. An extra step but well worth it. The avocado was so good combined with the lime, green onions, iceberg lettuce, corn and cheese- we didn't even need the salsa to dress it up (especially since there was some in the bean mixture anyway). I forgot the cilantro but I am sure that would have been nice too. Loved it with the crunchy shells but next time I think I'll do my own shells because the little ones are so hard to stuff. Anyway, awesome recipe. My friend was impressed and I can't wait to make it again. THANKS!

 

[EB212]

Flavorful and simple, and we didn't miss having taco meat. Thanks!

 

[Lilmsbritches]

Very good! I used black beans, chipotle chile powder, Corn Salsa from Trader Joe's, Chipotle Tabasco Sauce and flour tortillas... turned out yummy! This will go in our regular rotation, I plan on trying different combos too. Thanks!

 

[veggienic]

DElicious! such a simple concept yet so good!

 

[Cilantro in Canada]

This was wonderful and for very little effort too. I reduced the cumin to 1 tsp and used extra salsa. On the side I served chopped tomato, cilantro, cheese and lettuce. I had tortilla so I made them up as wraps. My family loved these. Thanks for the recipe.