Vegetarian Texas Tacos

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 teaspoons ground cumin
• 4 teaspoons chili powder
• 2 (15 1/2 ounce) cans black beans or (15 1/2 ounce) cans pinto beans, drained and rinsed
• 1/2 cup salsa (medium or hot)
• salt
• hot sauce
• 1/3 cup shredded cheddar cheese
• 20 taco shells, heated
• Toppings
• salsa
• diced zucchini
• shredded lettuce
• cilantro leaf
• diced avocado, tossed with a
• 1 dash lime
• grated cheddar cheese
• sliced green onion
• red bell peppers or yellow bell pepper
• lime wedge

1. In a large skillet, heat the oil, over medium heat.
2. Add in the onion and garlic; saute, stirring frequently, for 5 minutes or until the onion is clear.
3. Add in the cumin and chili powder; stir for about 1-2 minutes.
4. Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
5. Season with salt and hot sauce to taste.
6. Transfer bean mixture to a casserole dish.
7. Top with 1/3 cup shredded cheese.
8. Cook at 350u0b0F for 15-20 minutes or until heated through and starts to brown.
9. Remove from oven.
10. I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
11. Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
12. Feel free to add as many or as few toppings as your shell will hold.

vegetable oil, onion, garlic, ground cumin, chili powder, black beans, salsa, salt, hot sauce, cheddar cheese, taco, toppings, salsa, zucchini, shredded lettuce, cilantro leaf, avocado, lime, cheddar cheese, green onion, red bell peppers, lime wedge

Taken from www.food.com/recipe/vegetarian-texas-tacos-64465 (may not work)