Easy to not pay attention when one is making tacos just how many chipotle peppers they put in. Oops. I made a spicy dinner on accident!
Tacos or burritos are an easy staple dinner for me – we eat them often after going hiking. All I need is 15 to 20 minutes and we are eating.
Black Bean and Veggie Tacos
- 15 ounce can black beans, rinsed and drained (preferably lower sodium)
- 1 Tbsp canola oil
- 14 ounce bag frozen tri-color bell pepper strips
- 1 large sweet onion, peeled and chopped
- Couple chipolte peppers in adobo sauce
Heat a large skillet over medium-high heat, add the oil and the peppers and onions, cook until turning golden. Turn down to medium, add the beans and 2 of the peppers. Mix in well and taste to see if it needs more peppers or sauce added. (Or just dump a ton in and get hydrated during dinner….from trying to put out the heat!).
Serve with salsa and guacamole and whatever else calls to you.
Serves 4 (I served with a batch of vegan rice pilaf that was full of garlic, onions and dried tomatoes).