Saturday, September 4, 2010

Veggie Bean Tacos

I like to combine cooked vegetables and beans for an easy, one-pot filling for tacos or just by themselves. There really is no end to the possibilities of veggie/bean combinations. Though I like to start by sauteeing a diced onion in olive oil, if you don't have any onions, you can just make it without.
1/2 onion, diced
olive oil
1/2 red pepper, diced
1 large zucchini, diced
1 can beans, drained (i.e. pinto, garbanzo, black-eyed peas, black)
seasoning salt
Heat a few splashes of olive oil in a large non-stick skillet. Add the diced onions and saute over medium-high heat until they start to soften. Add the pepper and zucchini and saute until zucchini just barely turns translucent. Add the beans and turn to medium-low, then add several dashes of seasoning salt and pepper, to the taste. Simmer for five minutes.
Can serve with grated cheese, sour cream, salsa, tomato and/or avocado.