Wednesday, March 2, 2011

Bean Taco Filling

We gave this vegan bean taco filling a try & it got two thumbs up from each of us! I didn't like beans in general as a kid, but they're thankfully growing on me now. This is a pretty quick and easy recipe (especially if you keep pre-chopped veggies in the fridge like we try to do). Top with sour cream, cheese, more salsa...whatever your little heart desires!
1 tbs. olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 (14.5-oz.) cans black beans (drained, rinsed, & mashed)
2 tbs. yellow cornmeal
1 1/2 tbs. cumin
1 tsp. paprika
1 tsp. cayenne pepper
1 tsp. chili powder
1 cup salsa
Directions: Heat olive oil in a medium skillet over medium high heat. Stir in onion, garlic, and bell pepper. Cook until tender. Stir in mashed beans and add cornmeal. Mix in cumin, paprika, cayenne pepper, chili powder, and salsa. Cover and cook for 5 minutes.

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