"It's ok to fall apart sometimes. Tacos do and we still love them." This little quote has been the theme of my life lately. Falling apart and picking up my little toppings and tucking them back together. "What is wrong with you?" a question I ask myself often but turns out, living through a pandemic for over a year can take a major toll in the mental health department! So, I'm showing myself massive amounts of grace, taking time to rest and doing what I do best; EATING!
These tacos have been on repeat for us lately because they're easy, comforting and DELICIOUS! So, if you're also on Team-Fall-Apart and want some tacos to go with it, here's the recipe!
EASY OVEN BAKED TACOS
What You'll Need:
12 Taco Shells ( I love the white corn version but any kind will do)
1 16 oz Can Of Black Beans (Drained & Rinsed)
1 Small Red Bell Pepper (Diced)
1/2 Of A Red Onion (Diced)
2-3 Cloves Of Garlic (Minced)
1 4 oz. Can Of Diced Green Chiles
The Juice of 1 Lime
Seasonings of Choice (I always add a healthy dose of salt, fresh ground black pepper, paprika and garlic powder)
STEP 1: Add a drizzle of olive oil to your pan and sauté peppers and onions over medium heat for 2-3 minutes. Add garlic and sauté for 1 minute more.
Add drained black beans and green chiles. After adding desired seasonings and lime juice, simmer on low heat for 8-10 minutes. I like to mash the black beans a little as I stir and mix for a thicker consistency but that's totally optional.
The Goya Sofrito Tomato Cooking Base adds a nice punch of flavor to this recipe. I usually add about 1/4 cup but this step is also optional.
Step 2: Place taco shells to a nonstick baking dish. Fill each shell with your black bean and veggie mixture and top with cheese. This recipe could EASILY be vegan if you topped with dairy free cheese.
Bake tacos at 375 degrees for about 15 minutes or until cheese is melted and tacos are crispy!
And that's a wrap! Add your favorite toppings and enjoy!
Cheers to falling apart, indulging in yummy tacos and knowing life won't always feel so heavy.
They look delicious, Britt!