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
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder (I like the color this gives the beans)
- 1⁄2 teaspoon ground coriander(your choice)
- 8 taco shell
- shredded cheddar cheese
- shredded iceberg lettuce
- hot sauce
- fresh cilantro, chopped
- black olives
- sour cream
- In large fry pan, heat oil over medium heat.
- Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
- Add garbanzo beans, spices, and a couple tsp of salsa.
- Stir until heated through.
- 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.
- It helps the shells from falling apart when you take the first bite.
- Remove from oven and top with your favorite toppings.