Remember how I said that there are some vegan foods that miraculously taste like there’s meat in them? This is one of those foods. Now technically, since I like to put cheese on these, they are not vegan, but that’s the only thing you’d need to change to be vegan certified. You know what they say: you can take the girl out of Wisconsin … but you couldn’t pry cheese from my cold dead hands! Or something like that.
At first glance, the ingredient list looks a little intimidating, a little long, but it’s mostly basic produce and cans. So just breathe, write it all down, head to the store and take it one aisle at a time (fingers crossed for samples in bakery).
While we’re on the topic of grocery shopping, I use an app called “Everything” to make my grocery lists. I like it because once you make your list, you can check things off as you go and it remembers words you’ve typed previously, so if you shop for the same things frequently, it will auto populate.
Once you get home, this comes together so quick! Chop vegetables. Sauté vegetables. Add beans and tomatoes. Simmer. Serve.
You can easily adjust the flavors to your liking; especially the spiciness. You may want to add bit of chopped jalapeno and increase the chili power or even add some hot sauce if you like to sweat while you eat your tacos. You can also change up the bean combination. Feel free to use whatever you might have handy. Except lima beans. That sounds gross.
I despise iceberg lettuce, so to up the (real) vegetable factor, I like to top my three bean tacos with some homemade pice de gallo.
Oh yeah, and cheese.
Three Bean Tacos
by Cooking Light
Ingredients
1 teaspoon olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 garlic clove, minced
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1/2 cup canned black beans, rinsed and drained
1/2 cup canned pinto beans, rinsed and drained
1 (8-ounce) can no-salt-added tomato sauce
12 taco shells
Optional toppings:
3/4 cup shredded iceberg lettuce
3/4 cup diced tomato
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup salsa or pico de gallo
Preparation
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next six ingredients (onion through garlic), and sauté two minutes.
Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.
Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top as you like, vegan or cheeseatarian.
Adventures of a Hungry Redhead 
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