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Vegetarian Bean Tacos

Vegetarian Bean Tacos are full of bold flavors such as cilantro, chili powder, cumin, coriander and picante sauce.

Vegetarian Bean Tacos are full of proteins and other nutrients. I like to eat this recipe as a lettuce wrap.  The pace picante sauce gives these bean tacos the perfect amount of zing. I like to make these bean tacos for lunch but they would also be a wonderful dinner with a side salad. 

If you are looking for more options to use the bean mixture try a taco or a bowl over grain. I personally prefer quinoa or bulgur.  The bean mixture can also be frozen for a later use. 

Stove Top

Recipe serves: 4

Serving size: 1 taco

Total time: 15 minutes

Let's grocery shop!

I am assuming you have salt and pepper. It is not included in pantry and spices.

Pantry & Spices

  • canola oil
  • chili powder
  • ground cumin
  • ground coriander

Grocery

  • 1 bunch cilantro
  • 1 jalapeno pepper
  • 1 bulb of garlic
  • 1 iceberg lettuce
  • 1 onion
  • 1 avocado
  • 1 tomato
  • 1 can refried beans 16 oz
  • 1 can black beans 15 oz
  • 1 jar pace picante sauce
  • 1 jar salsa
  • 1 bag whole wheat tortillas 8"
  • 1 block cheddar cheese
  • 1 sour cream

Let's prep!

Let's cook!

  1. Complete prep from prep tab above.
  2. Heat 12″ pan with 1 tablespoon canola oil then sauté onion, jalapeno and garlic until soft. 
  3. Add the can of refried beans, black beans, spices and picante sauce. 
  4. Bring to simmer for 5 minutes. 
  5. Warm tortilla shells and add 1/4 of the mixture and the toppings of your choice. Enjoy! 

This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 6

Side Options

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Christin Lee

FULL TIME BUDGET BLOGGER

It is fun to think that there might be a short cut but the reality is planning plus diligence equals financial freedom.

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