Perfect for summer entertaining, a quick cottage lunch, or a fabulous vegetarian meal for busy families on the go…
VEGETARIAN TEXAS TACOS
2015-11-02 11:07:31
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Ingredients
- VEGETARIAN TEXAS TACOS
- 1 Tbsp. vegetable oil 15 mL
- 1 medium onion, minced 1
- 3 garlic cloves, minced 3
- 4 tsp. ground cumin 20 mL
- 4 tsp. chili powder 20 mL
- 2 19 oz. (540 mL) cans black or pinto beans, drained, rinsed 2
- 3⁄4 cup medium salsa 175 mL
- 1⁄2 cup frozen kernel corn 125 mL
- salt & pepper to taste
- 1⁄2-1 tsp. crushed red pepper 2-5 mL
- 3⁄4 cup grated Monterey Jack cheese 175 mL
- 1⁄4 CUP grated cheddar cheese 60 mL
- about 10 flour tortillas 410 g
- Toppings (use 3 or more plus salsa)
- TOPPINGS
- 1 medium diced zucchini 1
- shredded lettuce
- 2 small avocados, diced & tossed 2
- with a splash of lime juice
- grated Cheddar cheese
- chopped onion
- diced red or yellow pepper
- diced fresh tomatoes
- salsa
Instructions
- PREHEAT OVEN TO 350°F (180°C). HEAT OIL IN A LARGE FRYING PAN OVER MEDIUM HEAT. ADD ONION AND GARLIC AND COOK, STIRRING OCCASIONALLY, UNTIL ONION IS TRANSLUCENT, ABOUT 5 MINUTES. ADD CUMIN AND CHILI POWDER AND STIR UNTIL THEY ARE AROMATIC, ABOUT 1-2 MINUTES LONGER. ADD BEANS AND SALSA AND MASH WITH A POTATO MASHER TO A CONSISTENCY THAT IS TO YOUR LIKING. ADD CORN AND SEASON WITH SALT, PEPPER AND CRUSHED RED PEPPER.
- PUT MIXTURE IN A CASSEROLE AND SPRINKLE CHEESES ON TOP. BAKE FOR 15-20 MINUTES OR UNTIL CHEESE MELTS. WARM TORTILLAS IN OVEN AND LET YOUR FAMILY DO THEIR OWN WRAPPING AND TOPPING. PASS THE SALSA.
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