Sunday, October 07, 2007

Vegetarian Tacos

2 cans organic garbanzo beans
1/4 Cup Taco Seasoning (Costco)
Corn tortillas
Shredded cabbage
Diced tomatoes
Diced red onion
Chopped radish
Chopped cilantro
Kraft 2% Mexican Blend grated cheese
Guacamole (Costco) or fresh avocado
Daisy Lite sour cream
Ruybalid fire roasted salsa
Lime wedges


Combine garbanzo beans with taco mix in a sauce pan. Use liquid from only one can, drain the other. Simmer over medium heat for 10-15 minutes, stirring occasionally. Lightly mash the garbanzo beans with a potato masher. This keeps them from rolling out of your taco shells, and gives them a ground beef-like texture. Heat the tortillas on a dry cast iron skillet. Spread some of the bean mixture on the tortilla, then top with the other ingredients squeeze the lime on top or in your beer or both whatever you prefer.

Brent paired with Pacifico with a slice of lime.

Picture courtesy of Flickr, recipe adapted from

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