Super Easy Super Delicious Super Quick Vegetarian Tacos & Taco Salad

On warm summer days tacos piled high with fresh vegetables and packed with well-seasoned kidney beans is a positively satisfying meal for lunch or dinner. This is the easiest recipe to pull together with the most stupendously delicious results.  These tacos are packed with good for you legumes such as kidney beans, chock full of leafy greens, fresh tomatoes, delicious salsa, sour cream, and a dash of shredded cheese.

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These vegetarian tacos are so good that you will have not just one or two, but three or four. However if you are like me, you will find that this dish tastes even better without the taco shell, as a taco salad.  Try it. Here is the recipe.

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Super Easy Super Delicious Super Quick Vegetarian Tacos
makes 5-6 servings

Ingredients:

  • 4 15 oz cans kidney beans, drained and rinsed.  Mash kidney beans with your hand and set aside.
  • 1 cup canned tomato sauce – 1/2 of a 15 oz can.
  • 1 large onion finely chopped for kidney beans, plus 1 small onion finely chopped for tacos
  • 1 tbsp garlic paste
  • 3 tbsp taco seasoning
  • Store bought tacos
  • 3 fresh tomatoes finely chopped
  • 6 cups baby spinach finely chopped
  • 2-3 cups salad greens – I used a super greens mix
  • 1 1/2 cups shredded cheese – sharp cheddar, gouda or gruyere
  • 1 1/2 cups sour cream
  • 2 tbsp chopped cilantro
  • 1 tub store bought fresh salsa
  • Oil

Directions:

Make the seasoned kidney beans: In a pot heat 2 tbsp oil and sauté garlic and 1 large finely chopped onion until onions are translucent, about 5 minutes. Add 3 tbsp taco seasoning and mix-into the onions. Next add the kidney beans, tomato sauce, 1-cup water, and 1 tsp salt and stir.  Cook for 5-10 minutes until the kidney beans heat through. Transfer to a serving bowl and set aside.

Heat the tacos according to package directions. Plate and set aside.

In a large platter place all the vegetables – chopped spinach, finely cut tomatoes, onions, spinach, salad greens, and shredded cheese.

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Place sour cream, salsa and seasoned kidney beans in individual bowls and serve along with the fresh vegetable platter and taco shells.

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Get ready to assemble the tacos:  To assemble the tacos stuff them with all the ingredients and pile them high!

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Cook’s Notes:  The combination of seasoned kidney beans and variety of vegetables can also be used to make a burrito. For a low carb version, just leave out the taco shell and toss all the ingredients together for a filling and delicious Mexican inspired salad. Feel free to add even more fresh vegetables such as chopped avocados and finely chopped bell peppers.

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