meatless monday ~ taco night!

These tacos are easy & delicious.   We set everything out on the table & let each make his or her own taco creation.

 

BEAN TACOS w/ guacamole

 

tacos…

  • 1 tablespoon olive oil
  • 1/2 red onion, diced
  • 2 cans pinto beans, drained & rinsed
  • 1 16oz bag frozen corn
  • 1/4 cup chunky fresh salsa (+extra for serving)
  • 1/4 cup fresh cilantro, chopped
  • 12 taco shells (hard, soft , or both)
  • 1 cup shredded cheddar cheese
  • 2 cups chopped lettuce

Preheat the oven to 350 degrees.

Heat the oil over medium heat in a large skillet.  Add the onion & cook, stirring occasionally, until it starts to brown, about 5 minutes.  Add the beans, corn, salsa, and cilantro and stir the mixture.  Lower the heat & allow to cook for 10-15 minutes.

Heat the taco shells on a baking sheet in the oven for about 5 minutes.

Assemble at the table.

guacamole…

  • 2 ripe avocados
  • 1/4 red onion, diced
  • handful of fresh cilantro leaves, chopped
  • lime
  • salt & pepper

Cut each avocado in half length-wise, pop out the pit, scoop out the avocado into a medium sized bowl.  Smash the avocado until the desired consistency is reached.  If you have a mortal & pestle, this is the perfect time to use it!  I like my guac chunky, keep smashing until it looks good to you.  Add the onion & cilantro and stir.  Squeeze half a lime into the mixture.  Don’t squeeze the lime dry, too much lime will make the guac taste bitter.  Squeeze & taste, squeeze & taste.  Add salt & pepper to taste.  Stir.

A few notes:

  • Black beans can be used instead of pinto.  Or use one of each.  Really just about any bean will taste delicious.  Pinto is my fave in this recipe.
  • I don’t usually use the whole bag of corn, more like 3/4 of a bag.  Use as much or as little as you like.  1 can of corn can be used instead of frozen.
  • The cilantro is key.  Don’t skip it in the bean mixture or the guacamole.
  • Sometimes we have a few packets of Taco Bell sauce hanging around & I’ll add those to the bean mixture.
  • This is a very forgiving recipe, it can take lots of modifications & still taste fantastic.  Use up what’s in your pantry & enjoy!

 

10 good reasons to go vegetarian one day a week



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