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Vegetarian Tacos

I.am.Vegetarian's picture
Ingredients
  Onion 1 Medium
  Green pepper 1⁄2 Small, seeded
  Canned green chilies 2 , rinsed and seeded (Whole)
  Oil 3 Tablespoon
  Garlic cloves 1 Large, pressed
  Pinto beans 3 Cup (48 tbs), cooked, drained (1 1/4 Cups Dry)
  Tomato sauce 8 Ounce (1 Can)
  Chili powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cumin 1⁄4 Teaspoon, ground
  Iceberg lettuce head 1⁄2 Small
  Cheddar cheese 6 Ounce, well chilled
  Tomatoes 2 Medium
  Taco shells 12
  Taco sauce 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat the oven to 350° F.
2) In a food processor bowl with a metal blade, process the onion until coarsely chopped.
3) Add green pepper and process until coarsely chopped.
4) Dry and add the chiles and process until coarsely chopped.

MAKING
5) In a large saucepan, saute the onion mixture in the oil over a medium-high heat for 3-5 minutes until the onions are soft.
6) Stir in the garlic, beans, tomato sauce, chili powder, salt and cumin, then simmer covered for 5-10 minutes, until very thick.
7) In a processor bowl with a slicing disc, process the lettuce until sliced.
8) Place the taco shells in the preheated oven and heat for about 5 minutes.
9) In a processor bowl with shredding disc, process the Cheddar cheese until shredded, keep aside.
10) In a processor bowl with a metal blade, process the tomatoes, until coarsely chopped, keep aside.

SERVING
11) Spoon 1/4 cup bean mixture into the taco shell, then top with the tomato, lettuce, cheese and taco sauce to taste and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
12

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