For the sloppy joe filling:
1 tablespoon olive oil
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced bell pepper (any color)
1 (15-ounce) can cannellini beans, pinto beans or white kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup canned low-sodium tomato soup
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon less-sodium soy sauce or Worcestershire sauce
1 teaspoon apple cider vinegar or red wine vinegar
For rest of tacos:
12 corn taco shells
1 (15.25-ounce) can corn kernels
1 (3.8-ounce) can sliced black olives
Chopped tomatoes
Diced avocado
Shredded Colby jack or Monterey jack cheese
In a large skillet, heat oil over medium heat. Sauté celery, onion and bell pepper for 5 minutes.
While the vegetables are cooking, place the white beans in a large bowl and mash with a fork or a potato masher.
Add in the mashed beans and the black beans to the skillet. Stir until well incorporated.
Add in the garlic, salt, and black pepper. Stir frequently and cook for 1 minute.
Add in the canned tomato soup, ketchup, brown sugar, soy sauce or Worcestershire sauce and vinegar. Mix until incorporated and cook for about 2 to 3 minutes until everything is heated through.
To assemble tacos, spoon about ¼ cup of sloppy joe mixture into taco shell. Layer with canned corn, canned olives, tomatoes, avocado and cheese.
Repeat with remaining taco shells.
