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
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canola oil
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chili powder
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ground cumin
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ground coriander
Grocery
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1 bunch cilantro
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1 jalapeno pepper
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1 bulb of garlic
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1 iceberg lettuce
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1 onion
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1 avocado
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1 tomato
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1 can refried beans 16 oz
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1 can black beans 15 oz
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1 jar pace picante sauce
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1 jar salsa
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1 bag whole wheat tortillas 8"
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1 block cheddar cheese
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1 sour cream
Let's prep!
Ingredients
Prep
Ingredients
1 tablespoon canola oil |
1 medium onion |
1 jalapeno pepper |
2 garlic cloves |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 can refried beans 16 oz |
1 can black beans 15 oz |
1 ~ 1/2 cups picante pace salsa |
4 whole wheat tortillas 8 inches |
Toppings: |
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Prep
- Gather all of your ingredients and measuring tools
- Chop 1 cup lettuce and place in a small bowl; set aside. **Be sure to wash your lettuce.
- Chop 1 tomato and place in a small bowl; set aside
- Grate 1/2 block of cheddar cheese and place in a small bowl; set aside
- Chop 1/4 cup cilantro and place in a small bowl; set aside
- In a prep bowl add:
- 1 chopped onion
- 1 finely chopped jalapeno with seeds removed
- 2 garlic cloves minced
- In a small prep bowl add:
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Rinse and drain 1 can of black beans; set aside
- Measure 1.5 cups of pace picante sauce and leave in measuring cup; set aside.
Let's cook!
- Complete prep from prep tab above.
- Heat 12″ pan with 1 tablespoon canola oil then sauté onion, jalapeno and garlic until soft.
- Add the can of refried beans, black beans, spices and picante sauce.
- Bring to simmer for 5 minutes.
- 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