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Veggie and Bean Tacos | In Mama Maggie's Kitchen
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5 from 1 vote

Veggies and Bean Tacos

Hearty, vegetarian, and absolutely delicious tacos for every night of the week.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 4
Calories: 148kcal
Author: Maggie Unzueta

Ingredients

  • 1 tablespoon olive oil
  • ½ red pepper diced
  • 1 zucchini diced
  • ½ onion diced
  • 1 cup cooked pinto beans reserve the juice
  • ½ bouillon cube
  • 2 tablespoons ground cumin
  • Dash of ground oregano
  • Salt and pepper
  • Also Need:
  • Tortillas
  • Green onions sliced
  • Cilantro finely chopped
  • Cheddar cheese
  • Sour cream

Instructions

  • In a deep saucepan, heat oil.
  • Add red pepper and zucchini. Cook for 1 minute.
  • Add onion, salt and pepper. Cook for another minute.
  • Add cooked pinto beans and about ½ cup of the bean juice.
  • Add bouillon, cumin, and oregano. Let simmer for 7 minutes. Taste for salt. The liquid will have thickened.
  • Heat tortillas. Top tortillas with bean mixture and the remaining ingredients.
  • Enjoy!

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 185mg | Potassium: 431mg | Fiber: 6g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 29.9mg | Calcium: 71mg | Iron: 3.5mg