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Nutrition Facts
Serving Size 1 (512g) Recipe makes 4 servings
Calories 339
Calories from Fat 101		(29%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 587mg		24%
Potassium 454mg		12%
Total Carbohydrate 52.6g		17%
	Dietary Fiber 9.5g	37%
	Sugars 2.9g
Protein 9.5g		19%
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Vegetarian Tacos

Recipe #61851 | 20 min | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Kozmic Blues
May 9, 2003

A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
1 stalk celery, chopped
1 red pepper or green pepper, chopped
1 jalapeno pepper, de-seeded, minced (or to taste-can substitute hot sauce or a dash of cayenne for the heat)
1 garlic clove, minced
1 (19 ounce) can garbanzo beans, drained
3-5 tablespoons of your favorite chunky salsa
1/2 teaspoon cumin
1/2 teaspoon chili powder (I like the color this gives the beans)
1/2 teaspoon ground coriander (your choice)
8 taco shells

Taco Toppings

Directions

1
In large fry pan, heat oil over medium heat.
2
Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
3
Add garbanzo beans, spices, and a couple tsp of salsa.
4
Stir until heated through.
5
I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
6
It helps the shells from falling apart when you take the first bite.
7
Remove from oven and top with your favorite toppings.

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Featured Reviews for This Recipe

From: ellie_

On Aug 1, 2009

These are great! We had these on a very busy day and supper was ready in a flash! No one even asked for usual hamburg/taco mix — yummy! We will be having these again soon — in fact I am going to stock up on the garbanzo beans and the other ingredients so I can make these whenever I don't feel like making dinner but want something fast and good! Thanks for sharing!

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From: Chef #174512

On Jun 30, 2009

These are great! Can't wait to make them for the bf and sis. I made other recipes online and they were not good. The spices combo is just right here. Some things I did: *To make this quick, I used frozen diced green peppers. And jarred jalepeno pepper (slivers) that I diced. *For nutrition and most importantly flavor, I doubled the veggies. (Highly recommend using 50% veggies, and 50% beans... this is also why I also added in more of the spices). I left out the celery. *I added more of the same spices listed in ingredients, but in the same ratio here (1:1). For cooking: I sauteed the onions good, by themselves on med-low heat for a while. Added jalepeno peppers, and then threw in the green peppers and turned the stoves heat up. Let cook about 7 mins. Added the beans and salsa and salt. This is when I tastes for extra spice. I used Taco Bell hard shell tacos. Easy to cook. Turn them upside down in the microwave and mic for 30-45 secs depending on the quantity (2-4 at a time). Crispy and wonderful. Only needed lettuce these were so good.

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From: Tyson Hurt

On Aug 9, 2004

I made this for the first time today and it was really good. The beans themselves didn't stay in the taco shell, so I blended a few of them with some taco sauce and stirred that into the beans, and it worked perfectly. I will be making this over and over again.

5 people found this review helpful

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From: love4culinary

On Aug 6, 2003

These are REALLY FABULOUS!!! The flavors really ROCK and the garbanzos are a greattttttttt substitute for the meat in tacos!!!! I love the addition of cumin, because it is one of my most favorite spices!! And the coriander was also a very nice addition I topped these bad boys with vegan cheese (non-dairy), some hot salsa, and shredded lettuce and a small amount of tomato!!!