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These tacos have that ZING! Black beans and onions simmered in a tangy fajita sauce. Crunchy corn tortillas and fresh veggies to offset the sauce. Yummmmmmmy. I used the Frontera Classic Fajita Skillet sauce for this recipe.
Now, I’m not a huge fan of flour tortillas, you will usually see me cooking with corn tortillas. I love how they crisp up when baked or fried. I am a big texture eater, I just love crunchy stuff! I grew up using those boxed corn tacos, which I still use from time to time, BUT if I want a treat I will form the taco shells myself! Plus you can use whats left over to make lime and chili tortilla chips. Then eat your left over taco fixings as a tacos salad with chips for lunch! Oh yeah!
Anyhoo, here is the recipe for my veggie tacos!
Buen provecho!
Vegetarian Fajita Tacos
Ingredients
- 1 package of Frontera Classic Fajita Skillet Sauce
- 1 can black beans rinsed
- 1 quarter red onion cut in long slices
- 1 quarter green bell pepper cut in long slices
- 1 ear of corn cooked or ½ can cooked corn
- ½ cup shredded cabbage
- Package of white or yellow corn tortillas
- ½ tbsp oil
- ½ cup chopped tomato
- 1 Avocado chopped
- Hot sauce like La Victoria Salsa Brava
- Shredded Cheddar garnish
- Sour cream garnish
Instructions
- Preheat oven to 400 F.
- Heat oil in non stick pan.
- Saute onions and peppers till onions start to wilt.
- Add beans, let cook for 3 minutes.
- Mix in Frontera sauce. Cook for about 7 minutes or until peppers start to soften.
- Place tortillas in the oven directly on shelf. Bake about 5 minutes, you want it to just start getting hard, but still pliable.
- Take tortillas out of oven and immediately shape into taco shell shape. May want to use a paper towel, tortillas are hot to handle. You could always drape them over 2 grates and let the oven do the shaping, but I found them to be to wide for me.
- Assemble tacos with all the fixins, sour cream, and hot sauce.
