This is a very simple recipe for vegetarian tacos that will not make you miss the meat in the slightest.

Ingredients:

2 small onions

6 habanero peppers (depending on how spicy you want it)

3 tbs cumin

3 tbs vegetable oil

16 oz. diced tomato

32 oz. black beans

16 oz. fat free refried beans (since normal refried has lard)

16 oz. corn

8 oz. mixed cheddar and jack cheese

36 taco shells

1/2 head of lettuce

3 avocados

3 tbs lime juice

3 tbs chopped cilantro

1 tsp salt

2 cloves of garlic

Comfortably feeds 6.

You may notice that there is way more food in the picture. I had a great excess of filling which will be used to make a bean dip in the future.

Preheat oven to 400F

Filling:

Peel your onions and either dice them yourself, or dice them in a food processor. If you have a food processor this whole meal will go a lot smoother.

Cut of the tops of your habaneros, remove seeds, (Use something small and slightly pointy. I have some measuring spoons that work well) and dice. I did these in the food processor as well. If you do that don’t breath in immediately after you take off the top, unless for some reason you really like keeling over and coughing.

Safety tip: After touching hot peppers do not touch your eyes or other sensitive parts of your or others’ bodies until you have very thoroughly washed your hands.

Heat a large saucepan or wok on medium, add oil, and when the oil is heated add onions and peppers and cook until the onions start to become translucent. Add cumin, then cook for about another minute.

Thoroughly strain your diced tomatoes, then add them and cook for about another minute.

Next strain your black beans and mash them. I again used a food processor, but a potato masher or even a fork will do. The result is a purple paste that I find quite attractive.

Add this bean paste along with your refried beans, and strained corn. Remove from heat. You now have taco filling. I had to switch to a large bowl midway through this process because my wok was nowhere near big enough.

Tacos:

Put a large spoonful or two of this mixture and a generous sprinkling of cheese into each taco shell, then place in a baking dish.

Pictured: Half of the tacos.

Bake until the shells start to brown and the cheese melts (25-30 minutes)

Dice your lettuce to serve with the tacos.

Guac:

Blend the avocados, cilantro, garlic lime juice and salt. This is an admittedly unimpressive recipe, but it looks very green.

Finally plate your tacos and consume.