What you have here is my husband and I’s version of taco “meat.” Since we are vegetarians we use:

A can of black beans drained and rinsed
A can of chickpeas drained and rinsed
A medium onion chopped up
2 Tablespoons of extra virgin olive oil
2 Tablespoons of taco seasoning

Start by sautéing the onion in olive oil in a non stick skillet over medium heat until the onion is translucent. Add the chickpeas and black beans, cook for 5 minutes before adding taco seasoning. After adding taco seasoning add two tablespoons of water. Stir well to coat chickpeas and black beans. Cook another five minutes or until some of the water has cooked off. Serve with your favorite taco toppings. 
We like to eat our tacos with:
Lettuce(spinach actually. We never buy iceberg lettuce and we always have spinach in the fridge) 
Daiya Vegan Cheddar Cheese
Sambal Chili Sauce
Non Dairy Sour Cream
Taco Sauce( my favorite is Ortega brand) 
Vegetarian Refried Beans
Flour and hard shelled corn tortillas

This recipe is enough taco filling for 4 people or 2 people with leftovers for a second meal.

Amanda Stivers