With the summer harvest in full swing, this delicious and healthy recipe calls for fresh vegetables from the garden and is quick and easy to prepare. It is also a great way to include the entire family in the meal preparation process.
This meatless taco dish allows the meal to be customized based on each families preference. Choose vegetables that are plentiful in the pantry or kitchen. The veggies can be mixed and matched based on each families preference. For Summer Tacos, there are three different kinds of beans to pick from. And for an added vegetarian touch, try adding any variety of vegetarian crumbled meat to the dish.
This vegetarian taco meal is also a great way to include the children in the cooking experience. Have the kids choose which vegetables they prefer, and let them to wash and clean the veggies while you prepare the rest of the meal. The children could also set the table, by placing each fresh vegetable in its own container along with a spoon in each dish for easy serving.
For a different twist on a classic dish, this vegetarian alternative to a Mexican favorite is sure to be a crowd pleaser.
Ingredients
- 1 15 ounce can vegetarian refried beans OR
- 1 19 ounce can garbanzo beans, drained OR
- 1 15 ounce can black beans, drained
- 1 package vegetarian ground or crumbled beef (optional)
- 1 package (10 oz) frozen corn, thawed and drained
- ¼ Cup cilantro
- 1 TBSP olive oil
- 1/2 packet Taco Seasoning (any brand)
- Small onion, diced
- 1 stalk celery, chopped
- 1 green, red or yellow pepper, chopped
- 1 cup fresh carrot, shredded
- 1 jalapeno pepper, deseeded (optional)
- Shredded lettuce
- Diced fresh tomatoes
- Red pepper flakes (optional)
- Black olives
- Fresh avocado, sliced
- 1 package shredded cheese, any variety
- Sour cream
- Guacamole
- Salsa, any variety, any heat
- 1 package hard taco shells, any variety
Directions
- Wash all fresh vegetables prior to use.
- In large frying pan, heat olive oil over low heat. Add chopped onion, jalapeño, celery, and pepper until softened. Add package frozen crumbled meat (optional). Add one half packet of taco seasoning. Stir until well mixed. Add several tablespoons of salsa. Add choice of preferred beans, corn, and cilantro. Heat the entire mixture for 10-15 minutes over low heat, stirring occasionally.
- Warm taco shells in oven according to package directions. Fill warm taco shells with bean and meat mixture. Add fresh vegetables (carrots, tomatoes, and lettuce). Top with shredded cheese, salsa, guacamole, avocado slice and sour cream to taste.
Put out plenty of napkins. Enjoy!
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