Perfect for Meatless Monday or Taco Tuesday, these Cranberry Bean & Pepper Tacos will change the way you think about tacos. Gluten-free and vegan, these healthy homemade tacos will meet all taco-loving needs!
I think it’s Taco Time! Not Taco Tuesday, but you need the recipe beforehand anyway, right? You can plan and prep these for tomorrow if that floats you boat or have them for tonight’s Meatless Monday. But of course, you can make these any day of the week. Mexican is always good no matter when you dish it up! I have some sort of Mexican themed meal at least once or twice a week. How could you ever deprive yourself of avocado ans salsa filled dishes? It would be pretty unfortunate to ever skip out!
One question I have for you though is hard shell or soft shell? It’s a conundrum I think we all find ourselves in at one point or another when it’s time to decide our vessel of filling of Mexican goodness. Hard shells are a delicious crunchy “tortilla chip” base and soft are just really easy and less messy to bite into. However, I like them both! When I was a little girl, I loved real white wheat flour tortillas, but obviously that’s not an option anymore. Now I’ll happily take a crunchy corn hard shell or a soft corn or rice tortilla
. I really don’t care much, I’m a messy eater anyway so a hard shell is fine, but a soft shell will always be classic!
The real star of the show anyway is the filling. Am I right? That’s where the flavor is. The wonderful endless possibilities that could go inside a taco shell. Heck, tacos don’t even have to be Mexican anymore! They can be any cuisine, any theme, and include any ingredient…like pumpkin! Yes, I grew-up with the classic ground beef, cheese, lettuce, tomato, sauce, and sour cream. Now? my tacos are as complex as my pizzas. I’ve got to say, I like it this way much better 😉
Cranberry Bean & Pepper Tacos
- 3 Cups Cooked Cranberry (Roma) Beans (1 Cup dry)
- 1 Cup (10 oz) Tri-Colored Sliced Bell Peppers
- ½ Cup Chopped Fresh Parsley
- ½ Tsp Liquid Smoke
- 2 TB Ketchup
- ½ Tsp Garlic Powder
- ½ Tsp Dried Chives
- ½ Tsp Cumin
- ½ TB Chili Powder
- 6 Crunchy Corn Hard Shells
- 1 Avocado (mashed, topping)
- Alfalfa Sprouts (topping)
- In a large sauce pot, combine the cooked beans, peppers, parsley, liquid smoke, ketchup, and spices. Cook over medium heat for about 10 minutes, stirring occasionally.
- Fill each taco shell with the bean filling. Top with a scoop (or two) or mashed avocado and some sprouts. Then just dig in!
As you can see, the shell is just the envelope to the secret letter of delicious that awaits your mouth! Just like an envelope, it’s essential for delivering to the recipient, but once it’s opened, that’s when the greatness is realized 😉 Haha, like my analogies? I thought it was clever; you probably think I’m crazy. Thus I’ll leave you with a call to action: MAKE SOME TACOS! (No matter what
envelope shell you decide to use).
So tell me:
+ Hard shell or soft shell?
+ Classic taco or something wild?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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