1 medium onion, chopped
2 cloves garlic, minced
1 cubanelle pepper, diced
2 medium zucchini, diced
30 oz canned black beans, drained
1 teaspoon Southwest seasoning
freshly ground black pepper
Saute the onion, garlic, jalapeno and zucchini until the onions are translucent and the zucchini is soft. Stir in the remaining ingredients, cook until heated through.
This was our vegan option for our taco night and I think it was a hit! Even the picky eaters liked it. I had guacamole, 3 kinds of salsa, pickled jalapenos, crumbled queso fresco, vegan and regular sour cream, red cabbage, lettuce, tomato, avocado and red onion on hand for toppings.
While I made this in a skillet it kept warm really well in the triple slow cooker I bought especially for the party. We just formed a line and assembled our tacos as we went!