Ingredients
Taco’s
1 tablespoon olive oil
1 cup onion, chopped
1 red bell pepper, diced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 clove garlic, minced
1 cup canned pinto beans, rinsed and drained
1 cup canned garbanzo beans, rinsed and drained
1 (8 ounce) can tomato sauce
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon red wine vinegar
8 – 12 taco shells
Toppings:
1 cup shredded iceberg lettuce
1/2 cup cheddar cheese, shredded
1 cup salsa
1 avocado, peeled and chopped
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
In a large non-stick skillet, heat oil. Add onion, bell pepper, chili powder, oregano, cumin and garlic. Sauté about 3 minutes over medium-high heat. Add beans, tomato sauce and honey. Simmer 15 minutes until mixture begins to thicken. Stir in red wine vinegar.
Spoon filling into tacos. Fill with desired toppings.
Serves: 4
Spoon filling into tacos. Fill with desired toppings.
Serves: 4
