1/2 cup onion, chopped
olive oil, as needed
1/2 cup green bell pepper, chopped
1/4 teaspoon salt
2 cloves garlic, minced
1 (15 ounce) can light kidney beans
3/4 cup water
1 (1 1/4 ounce) packet vegan taco seasoning
1/4 cup nutritional yeast
10 taco shells
1. Saute onion in olive oil until brown. Add green bell pepper, garlic, and salt. Saute 3-5 minutes more.
2. Add in beans, water and taco seasoning.
3. Let simmer until reduced, stirring occasionally. While stirring, smash up the beans as much as you like (I use a potato masher to get them fairly smooth).
4. Stir in nutritional yeast. Place into taco shells.
My favorite toppings are avocado, tomato, lettuce, and vegan sour cream. Also, makes an awesome chip dip or layered bean dip. Enjoy!