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)