I am not really sure if these are Texas tacos, but I love saying Texas Tacos, so I am calling them Texas Tacos. If you prefer Alabama Tacos or Mississippi Tacos, feel free to change. Beans are a great source of protein and fiber, but like all plant foods, they also contain micro-nutrients that help to keep us healthy. Adding raw foods like greens, onions, and shredded carrots up the nutrient content and provide digestive enzymes so we don't have to call on our own stores of them.
And tacos are fun and easy. This recipe may look complicated but it's really not. Just throw together the seasonings for the taco seasoning and toss it on top of the beans and into the oven they go while you shred, chop, and stir. Ready in less than 30 minutes.
Look for corn shells that are gmo-free, as almost all corn in this country is genetically-modified, and that is one toxin we should try to avoid.
1 onion 1 carrot 3 tbs cilantro 1 tomato 1 jalapeno pepper (optional, if you're a wimp like me) 4 lettuce (of choice) leaves 1 cup refried beans or 1/2 cup almond butter 1/2 cup spaghetti sauce
1 can (or 1 1/2 c cooked) garbanzo beans, rinsed
Taco Seasoning for Beans
1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin seed (or powder okay) 1 tsp rosemary 1 tsp chili powder (or more if you like the fire factor)
Mix seasonings into small bowl. Place rinsed beans on a baking sheet. Sprinkle with seasoning and bake at 375 degrees for 10-12 minutes.
While beans are baking, chop and shred veggies. Mix spaghetti sauce with refried beans (or almond butter). Separate each into bowls.
When garbanzo beans are finished, add them to a bowl. Start with a layer of refried bean mixture, then garbanzo beans, then toppings. Enjoy!