The best vegetarian tacos, straight from my parents’ kitchen! Three types of beans cooked with garlic, onions, hot sauce and topped with a quick and delicious pickled lettuce.
Author:Becky Schmieg
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:61x
Category:Main Course
Cuisine:Mexican
Ingredients
UnitsScale
Tacos
1 large white or yellow onion (dice half, thinly slice the other half)
3 tbsp olive oil
2 1/2 tbsp prediced garlic
1 15oz can kidney beans
1 15oz can black beans
1 15oz can pinto beans
corn and/or flour tortillas
Pickled Lettuce
1/2 head iceberg lettuce (finely shredded )
3 tbsp white vinegar
2 tbsp red wine vinegar
1 tsp salt
2 tsp garlic powder
1 tsp black pepper
1/3cup olive oil
Suggested Toppings
tomatoes
cheddar cheese (shredded)
hot sauce
sour cream
Instructions
Dice tomatoes, shred cheese and set aside.
In a bowl, combine: shredded lettuce, sliced onion, 1/3 cup olive oil, both vinegars, salt, garlic powder and black pepper. Stir and set aside.
Heat 3 tbsp olive oil in a medium saucepan over medium heat. Add onions and sauté until translucent. About 10-15 minutes. Turn the heat down if onions start to brown.
Once onions are soft, add garlic, stir and cook for 5 minutes.
Add all three beans (drain and rinse first). Stir and cook uncovered for about 10-15 minutes. Add a tsp of hot sauce if you have it.
Cook the tortillas: spray a non-stick pan with cooking spray and heat over medium heat. Cook each tortilla in the pan, flipping and cooking on both sides, 3-5 minutes on each side until the tortillas get golden brown spots and have a pliable texture.
Assemble and enjoy!
Notes
Taco assembly suggestion: spread sour cream onto tortilla first so you get an even layer!
In all other instances I really dislike the prediced garlic stuff but this is what my dad used and I never minded it and these would not be the same without it!