Cohousing Recipes: Vegetarian Taco Filling

This is the first in a four part series of cohousing recipes. As part of Joanne’s role as community meal prepper last week, she wanted to prepare items that reflected the diversity of food values and choices within the community. Being a self-described “meatatarian”, she is somewhat unaccustomed to preparing non-omnivore meals but she wanted to be respectful of her friends’ personal values and dietary requirements. The series is meant to showcase the respect and love we can show one another, simply by caring about what people can, and choose to eat in community.

Joanne says: With a little searching and a lot of luck I found a great vegetarian taco recipe. It is super easy to make. My husband said it reminds him of Mexico. Thank you Taste of Home. I don’t think I’m ready to be a full time vegetarian, but I no longer twitch at the thought of a meal without meat. 🙂

#tacotuesday + challenging myself to eat #vegetarian for the rest of this week = chickpea tacos!
Photo Credit: @aerial_m via Compfight cc

Veggie Taco Filling

 

Ingredients

  • 8 taco shells
  • 3 cups shredded cabbage
  • 1 cup sliced onion
  • 1 cup julienned sweet red pepper
  • 2 tablespoons canola oil
  • 2 teaspoons sugar
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1/2 cup shredded cheddar cheese
  • 1 medium ripe avocado, peeled and sliced

Directions

  1. Heat taco shells according to package directions. Meanwhile, in a large skillet, saute the cabbage, onion and red pepper in oil for 5 minutes or until crisp-tender. Sprinkle with sugar.
  2. Stir in the beans, salsa, chilies, chili powder, garlic and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Spoon into taco shells. Garnish with cheese and avocado. Yield: 4 servings.