Black Bean Veggie Tacos

Veggie Tacos
Time: 30 Minutes
Servings:  8
Vegetarian Recipe

First Part of Filling:

• 3 cups red bell peppers, thinly sliced
• 1 1/2 Cups onion, thinly sliced
• 1 Tbs. coconut oil

Second part of filling:

• 2 Tablespoons coconut oil
• 1 cup onion, chopped
• 6 cloves garlic, minced
• 30-oz. dry or 2 cans black beans, drained and rinsed
• 2 cups tomatoes, diced
• 1 Tbs. chili powder
• 1 Tbs. ground cumin
• ⅛ tsp. jalapeno or habanero for spicy, less for medium
• 16 organic corn taco shells, warmed

Optional Toppings

• 3 cups shredded spinach, romaine, or arugula
• 16-oz. salsa (tomato, onion, sea salt, lemon, jalapeno)
• 2 cups tomatoes, diced
• 2 cups avocados, diced
• 1 ½ cups White Cheddar, shredded (optional)
• 1 cup non-fat Faye greek plain yogurt (optional)

Directions:

Preheat oven to 450. Take peppers and onions then drizzle oil sea salt and pepper  on them. Roast for 15 minutes, stir, roast 15 minutes, until al dente tender peppers should be beginning to brown. Transfer to small bowl.  Next heat oil in large pot on medium. Add onion, Cook 5-7 minutes, until translucent. Cook garlic for 1 minute. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with sea salt and pepper. Reduce heat to medium-low, simmer 15 minutes,  until liquid  evaporates. Mash beans until filling is thickened. put in bowl and serve.  Great for family dinners.  Everyone can enjoy making tacos together.  Add great toppings. Warm the tortillas and you are ready to go.