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February 6, 2007

Veggie Tacos, Guacamole and Dianne's Kicked Up Mashed Red Beans

Guacamole, Veggie Tacos and Dianne's Kicked Up Mashed Red Beans

I don't know many people who don't like tacos and done properly they don't have to be bad for you! They have grains (the shell), veggies (the fillings) and dairy (cheese and/or sour cream). What's not to like?

What You'll Need For The Beans:
1 can of red beans
1/2 a red onion chopped
1 pinch of cayenne pepper

Over medium heat cook beans mashing as your stir. (I usually let them cook 20-30 minutes to become really soft.) Stir in chopped onion and simmer for about 20 minutes until onions are slightly tender, but still have a bit a bite to them.

What You'll Need For The Tacos:
Extra virgin olive oil
1/2 a bell pepper, chopped fine
1/2 a red onion, chopped fine
1 cup of Textured Vegetable Protein, rehydrated according to package directions
1 cup of water
1 tablespoon chili powder
1/2 teaspoon of cumin
1 tablespoon of paprika
1 pinch of black pepper
1 pinch of sea salt
1 pinch of cayenne pepper

Sauté onion and pepper until tender. Stir in rehydrated TVP, water and spices. Cook for 5-10 minutes until flavors meld. You could also do this ground beef, ground chicken or ground turkey, but I prefer the meatless alternatives.

Taco Fixings:
Lettuce or spinach
Taco shells

The toppings are really up to you. I used a grape tomatoes, scallions, spinach and a Monterrey Jack/Cheddar blend.

Taco Fixings

What You'll Need For the Guacamole:
2 ripe avocadoes
1 cup of tomato, chopped
1/2 cup of red onion, chopped fine
The juice of a lime or a lemon
1 pinch of sea salt
1 pinch of black pepper
1 pinch of cayenne pepper

Mash avocadoes in a bowl. Stir in remaining ingredients. Serve immediately.

Note: If your avocadoes are ripe, but a little firm you can stir in a little sour cream to smooth things out. This will not however work if the avocadoes are hard (i.e. not ripe).

Posted by Dianne at February 6, 2007 9:41 AM

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» What's For Dinner? from Dianne's Dishes
Tonight Alexis and I are having Shrimp Fajitas with Dianne's Kicked Up Red Beans and guacamole. What are you having?... [Read More]

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What's better than a nice big bowl of soup? Especially on a lovely Fall evening! For years I had been meaning to come up with a delicious tortilla soup, but never thought about it when I was in the... [Read More]

Tracked on October 19, 2007 8:05 AM

» What's For Dinner? from Diannes Dishes
We are having chicken fajitas this evening (minus the tortillas for Jamison). I put the chicken and spices in the slow cooker this morning and I'll make some Mexican rice for me and some plain rice for Alexis and... [Read More]

Tracked on July 14, 2008 7:29 PM


Did you use a special taco shell, like blue corn? I have seen many variations of corn chips but nothing but yellow taco shells in the grocery store. (I'm sorry I 'm posting a question on something you wrote last year, but I've only recently discovered you as you know.) I can't wait to try those beans!

Posted by: Noelle Markus at May 25, 2008 11:24 PM

I do use the blue corn shells sometimes. Sometimes I just use the regular ones, but I think the blue corn is a fun alternative that kind of shakes people up for a moment or two. I also buy blue corn tortilla chips. I think they have a more mellow flavor.

Posted by: Dianne at May 26, 2008 8:48 AM

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