Veggie Bean Tacos

My husband and I love Mexican food and these have got to be the healthiest tacos period!  We love these and could eat them a couple times a month.  Feel free to top with fresh salsa if you like.


1 can black beans unsalted, drained
1 can dark red kidney beans unsalted, drained
½ t. chili powder
¼ t. chipotle powder
½ t. cumin
½ t. garlic salt
¼ t. paprika
¼ t. Mexican oregano (optional)
½ cup water
1 medium white onion, ¼ finely diced, the remaining cut in strips
1 red pepper cut in strips
1 poblano pepper cut in strips
1 orange pepper cut in strips
8 oz. sliced mushrooms
2 cloves garlic, minced
2 small tomatoes cut in strips
3 cups, chopped romaine lettuce
Salt to taste
8 whole wheat tortillas, fat free


Place the black beans, dark red kidney beans in a small sauce pan.  Next add the chili powder, chipotle powder, cumin, garlic salt, paprika, Mexican oregano and water.  Stir well and warm the beans slowly and stirring often while the vegetables are cooking.

Preheat oven to 350 degrees.

Using a large skillet, sauté the onions until caramelized about 4 – 5 minutes.  Next add in the mushrooms and continue to cook until they have browned and reduced in size.  Add the red, orange and poblano pepper and minced garlic.  Cook until they have softened. 

Place tortillas upside down in between the oven racks so they are hanging down.  The tortilla will begin to get crisp on the outer edges and warm nicely.  Bake for about 5 minutes or until desired crispness.  Remove from the oven and place on plate.

Sprinkle a generous layer of romaine lettuce in center of taco.  Next spoon a generous helping of sautéed vegetables followed by the beans on top of the lettuce.  Garnish with tomato slices and diced white onion.