I started making these Veggie Bean Soft Tacos when we were visiting Belize prior to moving here, because they are healthy, easy to whip up, and use many fresh ingredients easily found at the fruit and vegetable stands around town. We also ate a lot of these when we first moved into our new condo last August before we'd finished stocking up our pantry, since we didn't have a lot of dinner options until we got the "larder" filled up with basics like condiments, spices, baking essentials, and so on. I don't make them quite as often now since we have more options, but they are still one of my favorite easy things to make, taking only about 30 minutes from start to finish, and we both enjoy them, so I thought I'd share them with our friends and families.
There are a lot of different vegetable options for these, but I always use onions, bell peppers (any color, 1-2 peppers total depending on size), beans, tomato, and chipotle chile in adobo sauce, which gives them a nice smoky flavor (plus some heat!) If I have a zucchini, which I often do, I add that, and normally I'll add grated cheddar or jack cheese, but neither are required. The cheese does help the other ingredients meld together so they don't fall out of the tortilla, though; plus, cheese just plain tastes good; but if you're avoiding dairy, feel free to leave it out. Cilantro is an optional ingredient as well.
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