Veggies and Bean Tacos
Hearty, vegetarian, and absolutely delicious tacos for every night of the week.
- 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:
- Green onions sliced
- Cilantro finely chopped
- Cheddar cheese
- Sour cream
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.
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