Bean-ito Tacos (with a twist)
- Anjelica Fortunato
- Aug 9, 2017
- 1 min read
RECIPE RATING: EASY
THE TACO PART
Gather the ingredients…
-1 (15oz) can of kidney beans (reduced sodium), drained and rinsed
-1 cup cooked green lentils
-5 to 6 crimini mushrooms, sliced
-1/2 of a red bell pepper, sliced
-1 packet taco seasoning of choice
-Whole wheat wraps (I prefer Trader Joe’s brand)
Putting it all together…
-Add the beans, lentils, mushrooms, peppers and taco seasoning into a blender and blend until preferred consistency (taco mix).
-Once blended, place taco mix into a saucepan and cook on low-medium heat for 10 minutes.
-To use wheat wraps as taco shells, cut wrap in half and use foil to shape as preferred. Place shaped wraps on a cookie sheet and bake for 10 minutes at 350 °F and watch carefully to make sure they don’t burn.
THE TOPPINGS PART
Gather the ingredients….
-1 package grape tomatoes, diced
-1/4 cup pineapple, cut into small pieces (tidbits)
-1/4 cup red onion, diced
-1/4 cup frozen sweet corn, thawed
-2 tbsp cilantro, chopped
-1 to 2 tbsp cumin powder
-Chili powder (as desired)
Putting it all together….
-Add all ingredients together in a large bowl and mix thoroughly.
-Refrigerate for at least an hour prior to eating for best flavor.
**Feel free to dress up your tacos with other preferred toppings-taco sauce, cheese, avocado slices, and shredded lettuce.
Comments