Veggie tacos

I make my soft-shelled tacos with tortillas, refried beans and a couple of vegetables. Here goes:

The ingredients:

(Refried beans:)

1 cans pinto beans

1/8 onion, chopped

1/4 cup water

1/2 tsp salt

1/2 tsp cumin

cheese for sprinkling

(Veggies:)

1 zucchini, chopped; or sliced mushrooms

1/2 red bell pepper and 1/2 green bell pepper, sliced

salt and pepper, 1/2 teaspoon oregano, 1/2 teaspoon cumin

The recipe:

Fry the onion in a couple of tablespoons of olive oil for a few minutes. Add the beans and water.

Mash the beans with a fork or potato masher.

Until smooth.

Add salt and shredded cheese if you'd like.

Fry zucchini or mushrooms in a couple of tablespoons of olive oil for 7-10 minutes or until tender and juices gone. Season with salt and pepper, oregano and cumin.

Slice peppers and add to a very hot pan with a tablespoon of olive oil. You want the pan to be as hot as possible so that they will get a little blackened on the outside but remain crunchy (not soggy). Add to the other vegetables.

Use the ingredients plus pico de gallo to make a tostada, taco or nachos. You can add shredded lettuce (I used spinach), guacamole, more cheese or sour cream.

Enjoy!