Last week my husband and I were out driving to grocery store and planning what to cook for lunch. Passing by Mexican restaurant, I was craving yummy Mexican food. Since we ate out two times this week, I thought I should cook something healthy at home. My husband also wanted to eat tacos, so we both thought of buying the groceries and making tacos at home together. Veggie tacos are very filling, quick and easy to make. Veggie tacos can be made with hard shell or soft shell and can be filled with any toppings you want. Here is my version of veggie tacos!
6 hard corn taco shells
1 large onion, finely chopped
1 cup lettuce, finely shredded
2 medium tomatoes, finely chopped
2-3 green chilies, finely chopped
1 canned kidney/pinto beans (washed and crushed)
8 ounces of sour cream
1 cup cheese of your choice
salt and black pepper to taste
1 tsp garlic powder
2 tsp cumin powder
Finely chop all the veggies and set them aside separetly. Warm the canned crushed beans on the stove top, add in the salt, pepper, garlic powder and cumin powder. To serve place a layer of warm baked beans in each taco shell; then top with a layer of lettuce, onions, chilies, tomatoes. Finally top it off with dollop of sour cream and sprinkle with cheese on top. Serve the delicious veggies tacos for quick lunch/dinner.
Tips: If you are health conscious like me, avoid extra calories by skipping on the sour cream and cheese!