Recipe Vortex

Veggie Filling

1 medium red onion, diced

1 Tablespoon olive oil

2 bell peppers, seeded and sliced (yellow, red, or orange)

1 14 oz canned black beans, drained and rinsed

1 14 oz canned cannellini beans, drained

1 14 oz canned corn

Seasonings

1 teaspoon(each) chili powder, cumin, garlic powder

2 teaspoon paprika

1/2 teaspoon salt & black pepper

Toppings

6 soft corn tortillas

1/2 cup pickled onions (see notes)

1/2 cup guacamole (see notes)

cilantro leaves

Cotija cheese *optional

In a large saute pan on medium heat, saute peppers and red onions with olive oil for 5 minutes until soft.

Lower heat and add 1 can each of black beans, cannellini beans, and corn. Add all of seasonings and cook for 5-8 minutes, stirring occasionally.

Then assemble tacos in corn tortillas with bean mixture, pickled onions, and guacamole, and cilantro. Enjoy!

How to Make EASY Guacamole: 2 mashed avocados, 1/2 tsp garlic powder, 1/4 tsp salt, 1 lime juice. Mix together and serve with tacos.

How to Make Pickled Onions: Thinly slice red onion, add to a jar or bowl with 1 1/2 cups of apple cider vinegar or distilled white vinegar, 2 tbsp coconut sugar (or regular sugar), and 1/4 tsp salt. Let sit with vinegar for 30 minutes while making tacos or several hours. These will pickle even more over time - store refrigerated in a sealed jar for up to 2 weeks.