The Best Tacos You will Ever Have
2 teaspoons garlic, minced
2 teaspoons cumin
2 (15 ounce) cans pinto beans
1 tablespoon olive oil
12 taco shells
2 cups shredded vegan cheese
2 cups lettuce, shredded
1 1/2 cups tomatoes, diced
1 (15 ounce) can black olives
vegan sour cream, to taste
1. Preheat oven to 350 degrees F. In a medium pan, combine the garlic, cumin, pinto beans and olive oil. Bring to a boil. Remove from the stove and with a potato masher, mash the beans until they look like refried beans.
2. Place the taco shells in a shallow glass pan and fill with the beans and cheese.
3. Pop in the oven for about 20 minutes or until cheese is melted.
4. Top with the lettuce, tomatoes, olives and sour cream.