Vegetarian Tacos

1 tbsp olive oil
1 small yellow onion, chopped
1 stalk celery, chopped
1 red or green pepper, chopped
1 jalapeno pepper, deseeded, minced
2 cloves garlic, minced
1 can garbanzo beans
1 can pinto beans
5 tbsp chunky salsa
1/2 tsp cumin
1/2 tsp chili powder
8-12 corn taco shells

Toppings
shredded cheddar cheese
shredded iceberg lettuce
salsa
hot sauce
tomatoes, chopped
black olives
sour cream

In a large fry pan, heat oil over medium heat. Cook the onion, celery, red or green pepper, jalapeño and garlic until softened. Add garbanzo beans, pinto beans, spices and salsa. Stir until heated through.
Prepare corn tortilla by warming on a grill that has been brushed lightly with oil.
Top with your favorite toppings.
**When preparing the jalapeño, wear a pair of latex gloves and DO NOT touch your skin, face or eyes. Throw the gloves away and wash your cutting board and knife right away. Wash your hands before moving on to anything else. If you touch your eyes or skin you will not be having a good time!


***** 5 stars for taste...These actually were really good-surprised all of us how good they were.
**** 4 stars for ease of assembly. There is some chopping but not bad..comes together pretty quickly
**** 4 stars for "my kids" friendly. My kids ate it really well and didn't complain at all.

We were all leary about having meatless tacos but as I was putting together things in the pan, the smell was heavenly. I did only use half a jalapeno since I was serving it to kids. This will be added to our regular dinner rotation. We really liked them.