Veggies and Bean Tacos | Mama Maggie's Kitchen

Mama Maggie's Kitchen

Name: Veggies and Bean Tacos
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Hot House Red Bell Peppers; Gray Zucchini; Cebollitas Bunch; Bush's Best Pinto Beans; Knorr Cube Bouillon Chicken; McCormick Ground Cumin; Organic Potted Oregano; Morton Iodized Salt & Black Pepper; SIGNATURE SELECTS Tortillas, Street Tacos, White Corn; Organic Onion; Cilantro; Tillamook Medium Cheddar Cheese; Daisy Light Sour Cream

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Veggies and Bean Tacos

Serves 430 mins prep40 mins cook

Hearty, vegetarian, and absolutely delicious tacos for every night of the week.

0 servings

What you need

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

red bell pepper

zucchini

onion

cup pinto beans

chicken bouillon cube

tbsp ground cumin

Instructions


0 In a deep saucepan, heat oil.
1 Add red pepper and zucchini. Cook for 1 minute.
2 Add onion, salt and pepper. Cook for another minute.
3 Add cooked pinto beans and about ½ cup of the bean juice.
4 Add bouillon, cumin, and oregano. Let simmer for 7 minutes. Taste for salt. The liquid will have thickened.
5 Heat tortillas. Top tortillas with bean mixture and the remaining ingredients.
6 Enjoy!

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