By Caitlin Wetzel

EZ Meals: Red Pepper Tacos

By Caitlin Wetzel Posted December 17, 2012 at 5:28 am

It’s Monday. (Or Tuesday, Wednesday, Thursday) You get home and there’s laundry to wash, dishes to put away and it would be nice to get to the gym, but it’s 5:00 and dinner is moving towards the top of the to-do list. A healthy, quick, easy meal with ingredients in your pantry (or only a five minute drive away) would be ideal. I understand this! I was there only a few hours ago. (Ha!) The bright side of this story is my red pepper tacos. Yay!

I made these tacos as a vegetarian meal, but it would be super easy to add chicken or beef if you are looking to give it a little something more. Anyway, I’m confident this will end happily for you and maybe your very lucky family, friends, etc.! With that said, here’s what I needed and here’s what I did! (It only involved a look around my pantry and a quick trip to Trader Joe’s!)

Red Pepper Tacos

Serves: 4

  • 4 corn tortillas
  • 1 can black beans (rinsed and drained)
  • 1 can Trader Joe’s fire-roasted peppers
  • 4 tbsp. Trader Joe’s guacamole hummus
  • 3 tbsp. reduced fat sharp cheddar cheese (shredded)
  • Chili powder to taste
  • Sea salt to taste

Warm tortillas in 350 degree oven for five minutes. While tortillas warm, put rinsed and drained black beans in microwave safe container. Add chili powder and sea salt. Microwave on high for two minutes. Spread guacamole hummus on tortillas. Slice one red pepper from jar into strips and layer on top of guacamole hummus. Add black beans and divide cheese between tacos.

The guacamole hummus from Trader Joe’s has been one of my favorite dips since I discovered it a few months ago, and I knew it would be a great addition to tacos, too! Hummus and guacamole all in one! I like it! Enjoy!
 

(Thumbnail by artizone via flickr)

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