Make this Meatless Monday a fiesta! Tonights tacos can be tasty (and vegetarian) with this Cocoa Black Bean Filling.
This time of year promises pumpkins and fall colours—and Vegetarian Awareness Month. So if you’ve ever hummed and hawed about going vegetarian, October might be the perfect time to give going meatless a try, even just once a week. This Meatless Monday, we’re focusing on an equally exciting event: Taco Day is Friday, October 4. Everyone loves tacos—right? My childhood was full of drive-through versions that crumbled into a cheesy mess before the first bite. (So sad!) Now that I’m a bit older, I’ve given up the stale tortillas and grease for homemade tacos with a rainbow of veggie fillings. Taco tips and tricks
Did we miss some of your favourite toppings? Tell us your vegetarian taco ideas in the comments below, or spice up our Facebook and Twitter with your taco-making tips. Cocoa Black Bean Taco Filling From Matthew Kadey’s “Taco Party” 2 tsp (10 mL) grapeseed or other oil of choice 1 small yellow onion, diced 1 red bell pepper, diced 2 tomatoes, diced 1 ripe plantain (yellow peel with some black spots), peeled and diced (optional) 1 jalapeno pepper, seeded and diced 1 - 19 oz (540 mL) can black beans, rinsed and drained 2 Tbsp (30 mL) cocoa powder 1/2 tsp (2 mL) cumin powder 1/4 tsp (1 mL) sea salt 1/4 tsp (1 mL) black pepper 1/3 cup (80 mL) cilantro, chopped Juice of 1/2 lime Heat oil in skillet over medium heat. Add onion and cook for 2 minutes. Add bell pepper and cook for 2 minutes more. Add tomatoes, plantain (if using), jalapeno pepper, black beans, cocoa powder, cumin, salt, and pepper to skillet and cook for 2 minutes. Stir in cilantro and lime juice and remove from heat. Serves 8. Each serving contains: 116 calories; 5 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 22 g total carbohydrates (5 g sugars, 6 g fibre); 332 mg sodium