Vegetarian Tacos

Vegetarian Tacos

Sometimes when I am not creative with what I want to cook for dinner in the coming nights, I'll ask the boys for a couple of suggestions.  Thomas invariably asks for a Taco Night.

Taco Night is awesome, healthy, and makes life easy for me because everyone can add what they want to their tacos.  Last night we had a vegetarian version and it was great.

I usually do ground beef or shredded chicken, but went with beans instead and it was really good.  I don't think anyone even noticed we didn't have meat.

I usually have corn tortillas, flour tortillas, and taco shells on hand, so I warmed a few of each up in the oven at 375* for just a couple of minutes.  The microwave works well too.

I used leftover Mayocoba beans for this dish, but 2 cans of rinsed, drained pinto beans would work well.  Or black beans, which I often serve with tacos.

I coarsely chopped and then roughly mashed the beans and heated them with olive oil in a skillet.

I then added cumin, chili powder, salt and pepper to taste.

Then we layered shredded lettuce, tomatoes (some of us!), red and green salsa, and other goodies in our taco shells and on our warm tortillas and rolled them up, ready to eat. 

The boys had 3 each.  They loved them.

I can easily make a vegan option by omitting the cheese and sour cream from mine.

Other topping options:

cilantro

black beans

sliced black olives

green onions

salsa verde

peppers

hot sauce

Double click to print as a 5x7 recipe card.

Buen Provecho!