EASY VEGETARIAN TACOS WITH BLACK BEANS AND PICKLED LETTUCE

-1 onion (dice half, thinly slice the other half) -3 tbsp olive oil + 1/3 cup -2 1/2 tbsp prediced garlic -1 15 oz can kidney beans -1 15 oz can black beans -1 15 oz can pinto beans -corn and/or flour tortillas -1/2 head iceberg lettuce (finely shredded ) -3 tbsp white vinegar -2 tbsp red wine vinegar -1 tsp salt -2 tsp garlic powder -1 tsp black pepper -tomatoes -cheddar cheese (shredded) -hot sauce -sour cream

In a bowl, combine: shredded lettuce, sliced onion, 1/3 cup olive oil, both vinegars, salt, garlic powder and black pepper. Stir and set aside.

Sauté onions in 3 tbsp olive oil in a saucepan over medium heat until translucent. Add garlic, stir and cook for 5 min. Add rinsed, drained beans. Stir and cook uncovered  10-15 minutes. Add a tsp of hot sauce if desired.

Cook tortillas in a non-stick pan with cooking spray over medium heat until golden brown and pliable.

Top with cheese, tomatoes, sour cream and more hot sauce if desired.  Enjoy!

Curved Arrow