cooking · Dinner

Veggie and Bean Tacos with Salsa



  • 14.5 ounce can fire roasted tomatoes, drained
  • 4 ounce can diced green chile peppers (fire roasted if you can find them)
  • ½ cup green onions, chopped (white and light green)
  • 1 lime, squeezed (about 2 Tbsp)
  • 2 Tbsp chopped fresh cilantro
  • ¾ tsp dried oregano
  • ¼ tsp granulated garlic
  • ¼ tsp granulated sugar
  • Salt to taste


Combine all the ingredients in a food processor mini food chopper and pulse a couple of times till small chunk texture.

Refrigerate until ready to use, give the salsa about an hour for the flavors to meld.

I came across a great sale on green bell peppers (3 for $1!) so I knew I had to make something like tacos with some of them!

Veggie and Bean Tacos


  • 2 Tbsp extra virgin olive oil
  • 2 green bell peppers, trimmed, seeded and chopped (about 2 cups)
  • 8 ounces sliced crimini mushrooms
  • 16 ounce can kidney beans (preferably lower sodium), rinsed and drained
  • 1 cup of above salsa
  • Soft taco size flour tortillas
  • Shredded cabbage, if desired


Heat the oil in a large skillet over medium-high heat. Add in the vegetables and cook until crisp tender and browning a bit. Shake in the kidney beans, turn to medium and cook for a couple of minutes, stirring often.

Add in the salsa and turn to medium-low, let warm through.

To serve:

Divide the filling between the tortillas (2 per person), add more salsa on top and a nice helping of cabbage.

Serves 4.


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