Vegetarian Tacos
Servings: 8 servings (8 tacos total)
Calories: 210cal
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 8 ounces baby Bella mushrooms sliced, or white button mushrooms
- 2 teaspoons garlic salt
- 1 cup white cannellini beans drained and rinsed
- 1 cup black beans drained and rinsed
- ½ cup red bell pepper julienned
- ½ cup red onion sliced
- ¾ cup queso fresco cheese crumbled
- handful of cilantro chopped
- 8 tortillas taco sized, flour or corn
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering. Add minced garlic and stir, cooking for one minute.
- Add sliced mushrooms and season with garlic salt. Cook, stirring occasionally, for 2-3 minutes until browned and tender.
- If you like your taco shells toasted or warmed, do that now.
- To assemble tacos, place a taco shell on the work surface and add some white and black beans. We like to smash them with a fork.
- Add a layer of cooked mushrooms, red bell pepper, red onion, and crumbled cheese. Top with a few whole white and black beans, finish with a little cilantro.
- Optionally drizzle with your favorite sauce.
Notes
- White cannellini beans and black beans are used here. You can easily substitute with your favorite type of bean.
- There are endless ways to customize your tacos. Try adding other veggies such as shredded cabbage, sliced avocado, pickled or fresh jalapenos, julienned carrots, and tomatoes to name a few.
Nutrition
Serving: 1taco | Calories: 210cal | Carbohydrates: 28g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 892mg | Potassium: 396mg | Fiber: 5g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 2mg
