• Kate

Veggie & Bean Tacos



Since I was pretty much “cold-in” my refrigerator was a little sparse, there was an odd selection of things that I was going to have to make do with. Luckily, I had corn tortillas and a few cans of beans in my pantry. Tacos it is!


Veggie & Bean Tacos

  • 1 Can Black Beans

  • 1 Can Garbanzo Beans

  • ¼ Tsp Cumin

  • ¼ Tsp Ancho Chilli Powder

  • 1 Clove Garlic, Chopped

  • 1 Bag of Spinach

  • 1 Avocado

  • ½ Jalapeño

  • 4 Small Sweet Peppers

  • 2 Tsp Lemon Juice

  • Salt and Pepper to taste

  • Corn Tortillas


Believe me when I say that this is going to be one easy meal, and I love easy! These are the things I had on hand with no real planning, but you are free to add any sort of your favorite vegetables. I for one would have loved some mushrooms!


In a large skillet toast chopped garlic in olive oil until slightly brown. Rinse your two cans of beans under water and drain out the juice, add them to your pan. Sprinkle with spices, salt, and pepper and cook the beans for until slightly soft, about 6-8 minutes on medium heat.


Sprinkle in spinach and cover to allow the steam to wilt the greens. This doesn’t take very long so keep an eye on it as to not overcook the beans and come out with baby food.



In the meantime, you can prepare your avocado topping. Using a very sharp knife cut your avocado in half and dispose of the pit. Please be careful, I have held my breath too many times watching people try to use the knife to dispose of the pit and then try to use their hands to pry it off the sharp edge. Please, please, please don’t do that. Use a spoon and scoop out the pit. Save yourself a possible trip the ER for stitches.


Using the knife cut little cubes inside the skin then use that spoon to scoop it out into a separate bowl. To this bowl add in your jalapeño and peppers, try and dice them as small as possible to evenly incorporate into your avocado. Drizzle with lemon juice and sprinkle with salt and pepper. Gently mix together, trying not to smoosh your avocado, we want to keep some texture.



The next part comes to personal preference and the willingness to go the extra step, pay attention to those tortillas. Don’t just serve them cold, that is just sad. You could put them in the microwave under a wet paper towel to soften them, but for me, that still isn’t enough. I like to toast my tortillas over an open flame. Praise the gas stove!


On low heat place one disk over separate burners, flip once and cook until a little burned. I like to have small spots of blackened tortilla to add a little charred flavor.


Place all components on your table along with your favorite hot sauce or salsa and let your guests construct their own tacos, I love a hands-on meal. Enjoy!



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