Soft Tacos

A time saving dinner the whole family will love. Spoon the warm beans into taco shells and let each person choose their favorite condiments.



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


1 tablespoon red wine vinegar

8 – 12 taco shells


1 cup shredded iceberg lettuce

1/2 cup cheddar cheese, shredded

1 cup salsa

1 avocado, peeled and chopped

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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