It doesn’t get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they’re less than $1.59 a piece, I’ll hold off. With or without the guac, these make a delicious meal in minutes.
INGREDIENTS:
1 Tbs olive oil
1 clove garlic, minced
1/2 yellow onion, sliced
1 red bell pepper, sliced thin, then halved
1 Field Roast sausage link, Chipotle flavor, broken into chunks
1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
2 Tbs lime juice
1/2 C cilantro, chopped
Optional toppings: tomato, avocado, sour cream, cheese, salsa
Taco shells, warmed
DIRECTIONS:
In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.
Add the Field Roast and cook another 5 minutes, or until it is heated through. Stir in the beans and cook until they are heated through. Stir in the lime and cilantro.
Scoop into the taco shells, add your favorite toppings and enjoy!
- 1 Tbs olive oil
- 1 clove garlic, minced
- ½ yellow onion, sliced
- 1 red bell pepper, sliced thin, then halved
- 1 Field Roast sausage link, Chipotle flavor, broken into chunks
- 1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
- 2 Tbs lime juice
- ½ C cilantro, chopped
- Optional toppings: tomato, avocado, sour cream, cheese, salsa
- Taco shells, warmed
- In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.
- Add the Field Roast and cook another 5 minutes, or until it is heated through.
- Stir in the beans and cook until they are heated through.
- Stir in the lime and cilantro.
- Scoop into the taco shells, add your favorite toppings and enjoy!
