Vegan, gluten-free (with corn tortillas)
3 bell peppers
1 large onion
8 oz. sliced mushrooms
2 cups corn (I used frozen)
3 cups black beans (or 2 cans rinsed and drained)
3 Tbsp. taco seasoning*
Tortillas (corn, flour, whole wheat)
Toppings of choice: cilantro, tomatoes, dairy-free cheese, vegan sour cream, salsa, pico de gallo, lime juice, etc.
Thinly slice bell peppers and onion.
In an extra-large pan over medium-high heat, saute mushrooms for about 5 minutes.
Add bell peppers, onion, and taco seasoning to pan. Saute for about 10 minutes or until desired tenderness.
Add corn and black beans. Stir to combine, and heat for about 5 minutes.
Serve on tortillas with toppings of choice.
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne pepper (if you like heat)