These tacos were actually my Meatless Monday tweet (read: I’m lazy), which is my favorite day next to Tofu Tuesday, Wasabi Wednesday, Seafood Saturday and oh wait, those are all meatless. If I only had my way….
But hey, at least I made somebody’s day.
What we have here is the result of a fridge cleanout, but they were so tasty. I had the shells in the freezer from the last time the kids were here and forced me to make MEAT tacos, used leftover pinto beans from a burrito bowl I fixed for Ron Burgundy last week (mixed with a little Rotel) and just dug in the vegetable bin for the rest. They were awesome, and since I STILL had leftovers, RB got to have them again and I got another lunch out of them, mixed with some leftover brown rice. Seriously, we’ve eaten about $5 worth of food this week, and it’s all been goo000d (insert Jim Carrey voice here). Beans go a long way in the fill-you-up protein department.
Thank you, bulk food bins and Ball jars. You complete my protein primed pantry.
I have a theory in cooking that if you take your favorite pan and twirl a little olive oil in it, the inspiration will come. And it did – zucchini, onion, yellow squash, all sprinkled with a bit of taco seasoning. Please, don’t by the packaged stuff. Make your own. Then you can actually pronounce the ingredients in it. Keep it in a little tiny Ball jar. Those are so cute. They are the reason I make taco seasoning. Kind of.
I added the leftover beans/Rotel mixture, and in an effort to give you an actual recipe, here you go. Use your regular taco toppings like lettuce, cheese, avocado, plain Greek yogurt (which is much tastier and healthier than sour cream).
Olé! Or something like that
Bean and Veggie Tacos
Makes about 8 tacos
2 teaspoons olive oil
1 small onion, chopped
1 small yellow squash, diced
1 small zucchini, diced
1-2 tablespoons taco seasoning, to taste
10 ounces Rotel, any flavor, or use diced tomatoes
1 3/4 cups cooked pinto beans (or use 1 can, drained & rinsed)
2 cups mixed baby greens
8 taco shells
1/4 cup shredded cheddar cheese
4 tablespoons Greek yogurt
hot sauce (duh)
Heat oil in large sauté pan. Chop onion, zucchini, and squash into 1/2 inch pieces. Sprinkle with taco seasoning. Sauté in olive oil until edges have browned. Mash about half of the beans with a fork. Add beans and Rotel to pan and heat through.
Place a handful of greens in taco shell, add bean mixture, top with cheese, Greek yogurt, hot sauce, tomato, and any other toppings you like. Then make yourself another one because they’re only about 184 calories each.