Prepare time: 15 min
Cook: 10 min
Ready in: 25 min

A vegetarian alternative to this Mexican favorite. This recipe is awesome! The only variation made was to use about a cup of Salsa.


  • 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
  • 12 teaspoon cumin
  • 12 teaspoon chili powder (I like the color this gives the beans)
  • 12 teaspoon ground coriander(your choice)
  • 8 taco shell
  • shredded cheddar cheese
  • shredded iceberg lettuce
  • salsa
  • hot sauce
  • fresh cilantro, chopped
  • tomatoes
  • black olives
  • sour cream


  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.