Veggie Tacos

Tonight I made my first official "flexitarian" dinner and boy was it delicious! I made tacos (oat bran pita) with Rainbow Veggie Salad and brown rice on the side. Needless to say, Mark, a meat-lover, even enjoyed eating it (and he was full)! So far I'm not lacking in protein as  1 cup chickpeas and black beans has 15g. Along with all the fruits and veggies, oatmeal, and flax, I am covered in the protein (and fiber) department.

Directions:
1 can rinsed chickpeas
1 can rinsed black beans
1 stalk diced celery
1/2 sliced any color bell pepper
Some sliced carrots (optional)
Add red pepper to taste

Warm up pita and cut in half. I put sour cream and cheese in first and then loaded up with the veggies! I covered mine with diced tomatoes since Mark isn't a big tomato fan. 

Isn't she beautiful? Mark suggested that next time I saute the peppers with some onion and then throw in the cold veggies. That's his one complaint about vegetarian dishes is that it's more often cold when it includes mostly veggies. I will need to work on dinners that are warm to keep Mark on the bandwagon.