Vegetarian Tacos

5.0(32)

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...

by Kozmic Blues·published 2003-05-09

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Onions

Servings

4 serving(s)

Total time

20 min

prep 10 min

Calories / serving

335 kcal

Ingredients (20)

serves

1 tablespoon olive oilolive-oil
1 small yellow onion, choppedonion
1 stalk celery, choppedcelery
1 red peppers or 1 green pepper, choppedpepper
1 jalapeno pepper, de-seeded, minced (or to taste-can substitute hot sauce or a dash of cayenne for the heat)pepper
1 garlic clove, mincedgarlic
1 (19 ounce) can garbanzo beans, drained
3 -5 tablespoons of your favorite chunky salsasalsa
1/2 teaspoon cumincumin
1/2 teaspoon chili powder (I like the color this gives the beans)
1/2 teaspoon ground coriander (your choice)coriander
8 taco shellstaco-shells
shredded cheddar cheesecheddar
shredded iceberg lettucelettuce
salsasalsa
hot saucehot-sauce
fresh cilantro, choppedcilantro
tomatoestomato
black olivesblack-olives
sour creamsour-cream

Instructions (7 steps)

01In large fry pan, heat oil over medium heat.
02Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
03Add garbanzo beans, spices, and a couple tsp of salsa.
04Stir until heated through.
05I 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.
06It helps the shells from falling apart when you take the first bite.
07Remove from oven and top with your favorite toppings.

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Rich recipe — supports nutrition-aware planning.