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The Best Tacos You will Ever Have

What you need: 

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

What you do: 

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.

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Perhaps I did something wrong, but the bean mix had way too much liquid left in it after preparation, resulting in really runny tacos. The flavor was pretty decent, though it could've used some more spices. Not sure which, though -- I'm new to this stuff. If I do it again, maybe I'll use more cumin.

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