CRISPY VEGETARIAN TACOS
Veggie tacos are great because you still get the satisfying crunch (or, if you prefer soft tacos, that's fine too) without all the saturated fat in ground beef. You can have seconds without feeling guilty! Everyone wins.
Provided by lawmama
Categories Black Beans
Time 25m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onions, garlic and peppers and cook, stirring occasionally, until they start to soften, about 10 minutes.
- Meanwhile, combine the beans, salsa, and optional cilantro in a microwave safe bowl and heat for about 2 minutes or until heated through.
- Add the tomatoes and sauté them for about 2 more minutes.
- Stand the taco shells up in a large casserole dish.
- Fill each taco shell with bean mixture, then veggie mixture, then cheese.
- Place the tacos in the oven and heat until shells are hot and crispy and cheese is melted, about 5-7 minutes.
- Take tacos out of the oven. Add sour cream and additional salsa, if desired.
Nutrition Facts : Calories 450.6, Fat 22.7, SaturatedFat 9.8, Cholesterol 51, Sodium 891.2, Carbohydrate 43.8, Fiber 10.7, Sugar 2.8, Protein 20.1
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