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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy... Ingredients:
1 tablespoon olive oil |
1 small yellow onion, chopped |
1 stalk celery, chopped |
1 red peppers or 1 green pepper, chopped |
1 jalapeno pepper, de-seeded, minced (or to taste-can substitute hot sauce or a dash of cayenne for the heat) |
1 garlic clove, minced |
1 (19 ounce) can garbanzo beans, drained |
3 -5 tablespoons of your favorite chunky salsa |
1/2 teaspoon cumin |
1/2 teaspoon chili powder (i like the color this gives the beans) |
1/2 teaspoon ground coriander (your choice) |
8 taco shells |
shredded cheddar cheese |
shredded iceberg lettuce |
salsa |
hot sauce |
fresh cilantro, chopped |
tomato |
black olives |
sour cream |
Directions:
1. In large fry pan, heat oil over medium heat.
2. Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
3. Add garbanzo beans, spices, and a couple tsp of salsa.
4. Stir until heated through.
5. I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
6. It helps the shells from falling apart when you take the first bite.
7. Remove from oven and top with your favorite toppings.
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