Thursday, April 8, 2010


1 can kidney beans
1 red bell peppers, sliced
1 green or yellow bell pepper, sliced
2 large onions
1 Tbsp. oil (you want it scant)
1 beef bouillon cube (imitation for vegetarian and vegans)
1/4 tsp. taco powder

Slice onions. Cook over medium low heat with the oil until they just starting to cook. Add the beef cube, taco powder, and 1/2 c. water. Simmer to reduce liquid. When the liquid is about half gone, add the bell peppers and kidney beans. Cook until vegetables are tender. Serve in tortillas.

Great with:
Sour Cream
Chopped Avocados

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