DANTAisms

Sometimes writing a vegetarian recipe is so easy, it feels like cheating.

 

But sometimes, easy is just what you need! As a busy vet student balancing school, taking care of my animals, and extracurricular activities, there are some days when I just don’t have much time to devote for dinner. I prefer saving takeout for special occasions, both because of the price and for health reasons.

These bean tacos were constructed in roughly 30minutes from the time I opened the refrigerator to the time I sat down to ­inhale (eat) my dinner. Because there is no meat, your cooking time is reduced from that of normal tacos. The recipe can be easily scaled up to feed more people- although this recipe was enough for me for a two-taco meal plus leftovers.

 

Ingredients

1 Can of Beans (I used Pinto)

1 Packet of pre-mixed Taco Seasoning (I used McCormick’s Chipotle Taco Seasoning)

1 Small white onion

2 Tbsp Oil (I used grapeseed, other cooking oils should be fine)

Whole wheat tortillas

 

Garnish Ideas

Tomato

Avocado

Lettuce (or other greens)

(Plain) Greek Yogurt

Cheddar Cheese

Directions:
[Whenever you’re waiting for something to cook, I recommend using that time to prepare your garnishes- dice a tomato, chop lettuce, shred cheese, etc.]

1. Dice the onion and toss it in a pan with the oil, allowing it to cook until the onion is translucent.
2. Add the can of beans and your spice packet- you don’t have to drain/rinse the beans because the liquid helps the spice mixture stick. Sauté the bean mixture until heated through.
3. Assemble tacos and enjoy! I like to finish each taco with a dollop of greek yogurt- a tasty and protein-packed alternative to sour cream.

If you’re not a huge fan of beans, feel free to use textured vegetable protein, tofu, mock-meat, or even just mixed veggies!