APRON AND PANS - VEGETARIAN TACOS

Ingredients
1 tablespoon olive oil
1 small yellow onion, chopped
1 stalk celery, chopped
1 red pepper or 1 green pepper, chopped
1 jalapeno pepper, de-seeded, minced (or to taste - can substitute hot sauce or a dash of cayenne for the heat)
1 garlic clove, minced
1 (19 ounce) can garbanzo beans, drained
3 - 5 tablespoons of your favorite chunky salsa
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder 
1⁄2 teaspoon ground coriander (your choice)
8 taco shells

Taco Toppings
Shredded cheddar cheese
Shredded iceberg lettuce
Salsa
Hot sauce
Fresh cilantro, chopped
Tomatoes
Black olives
Sour cream


Preparation
In large fry pan, heat oil over medium heat.

Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.

Add garbanzo beans, spices, and a couple tsp of salsa. Stir until heated through.

Fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so. It helps the shells from falling apart when you take the first bite.

Remove from oven and top with your favorite toppings.