Veggie Bean Tacos (Edit recipe)

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Soooo this is a no-judgment zone, right? Because, honestly, I've given it my best attempt to make these look pretty, but, well, here we are! My stepdad is a long-time vegetarian and he introduced me to dishes like tofu and these veggie tacos. Growing up, our taco nights were a two-part affair – one batch catered to meat lovers, while the other satisfied vegetarians. I only grew to enjoy them later because I used to be quite picky, and I wasn't willing to give up my beloved taco meat on our cherished taco nights! Consider them a meatless option for taco night, rich with hearty vegetables and beans. Perfect for Taco Tuesday, Meatless Monday, or any day of the week!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 4

Ingredients

2 whole Green Bell Peppers, sliced
1 whole Onion, sliced
15 oz Black Beans, 1 can, rinsed
1 pinch Salt and Pepper
2 Tbsp Extra Virgin Olive Oil
1 oz Taco Seasoning, 1 packet
3/4 cup Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a pan over medium heat, heat olive oil. Add the sliced peppers and cook for about 5-10 minutes, until they begin to soften.
Add the onions and continue cooking until the onions become translucent and the peppers are tender. Season with salt and pepper.
Add in the beans and mix everything together.
Follow the instructions on the taco seasoning packet for the recommended seasoning-to-water ratios, typically around 3/4 of a cup per packet. Bring to a boil, then reduce to simmer for about 5 minutes, stirring occasionally.
Assemble tacos by filling taco shells with the black bean and pepper mixture.
If desired, top with shredded lettuce, jalapeños, diced tomatoes, cilantro, avocado, lime, salsa, sour cream, shredded cheese, and hot sauce.

Notes

Make sure to slice the bell peppers and onions evenly to ensure consistent cooking and improved texture. Depending on the saltiness of your taco seasoning, opting for no-salt-added black beans gives you greater control over the dish's saltiness. For an extra kick of heat, try adding a pinch of red pepper flakes or a splash of hot sauce to the filling.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	352
Fat:	8 g
Carbohydrates:	54 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	339 mg
Fiber:	13 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.