Vegetarian Texas Tacos - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
4 teaspoons ground cumin
4 teaspoons chili powder
2 (15 1/2 ounce) cans black beans or (15 1/2 ounce) cans pinto beans, drained and rinsed
1/2 cup salsa (medium or hot)
salt
hot sauce
1/3 cup shredded cheddar cheese
20 taco shells, heated
Toppings
salsa
diced zucchini
shredded lettuce
cilantro leaf
diced avocado, tossed with a
1 dash lime
grated cheddar cheese
sliced green onion
red bell peppers or yellow bell pepper
lime wedge

Preparation

In a large skillet, heat the oil, over medium heat.
Add in the onion and garlic; saute, stirring frequently, for 5 minutes or until the onion is clear.
Add in the cumin and chili powder; stir for about 1-2 minutes.
Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
Season with salt and hot sauce to taste.
Transfer bean mixture to a casserole dish.
Top with 1/3 cup shredded cheese.
Cook at 350\u00b0F for 15-20 minutes or until heated through and starts to brown.
Remove from oven.
I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
Feel free to add as many or as few toppings as your shell will hold.