Healthy Eating

Vegetarian Tacos



4 US
  • 1tablespoon olive oil
  • 1small yellow onion, chopped
  • 1stalk celery, chopped
  • 1red peppers or 1 green pepper, chopped
  • 1jalapeno pepper, de-seeded, minced (or to taste-can substitute hot sauce or a dash of cayenne for the heat)
  • 1garlic clove, minced
  • 1(19 ounce) can garbanzo beans, drained
  • 3 -5tablespoons of your favoritechunky salsa
  • 12teaspoon cumin
  • 12teaspoon chili powder (I like the color this gives the beans)
  • 12teaspoon ground coriander(your choice)
  • 8taco shells
  • Taco Toppings

  • shredded cheddar cheese
  • shredded iceberg lettuce
  • salsa
  • hot sauce
  • fresh cilantro, chopped
  • tomatoes
  • black olives
  • sour cream


  1. In large fry pan, heat oil over medium heat.
  2. Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
  3. Add garbanzo beans, spices, and a couple tsp of salsa.
  4. Stir until heated through.
  5. I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
  6. It helps the shells from falling apart when you take the first bite.
  7. Remove from oven and top with your favorite toppings.

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