Three Bean Tacos

Looking for a flavorful and filling vegetarian option? You’ve come to the right place! This Three Bean Tacos recipe is a fiesta in your mouth, combining the creamy goodness of black, kidney, and pinto beans with a hint of spice and a crunchy taco shell – the perfect combination!

Ready Time

30 mins

Yields

4 servings

Ingredients

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
1 small jalapeño pepper, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper, to taste
4 tacos shells
Shredded cheese, for serving
Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa

Instructions

Heat the olive oil in a large skillet over medium-high heat.

Add the diced onion and cook until translucent, about 3-4 minutes.

Add the diced red bell pepper and cook for an additional 2 minutes.

Add the diced jalapeño pepper and cook for 1 minute.

Add the minced garlic and cook for 30 seconds, until fragrant.

Stir in the cumin, chili powder, and paprika.

Cook for 1 minute.

Add the black beans, kidney beans, and pinto beans to the skillet.

Cook for 2-3 minutes, until the beans are coated in the spice mixture.

Season with salt and pepper to taste.

Warm the tacos shells according to the package instructions.

Assemble the tacos by spooning the bean mixture into the tacos shells.

Top with shredded cheese and any desired optional toppings, such as diced tomatoes, shredded lettuce, diced avocado, sour cream, and salsa.

Serve immediately and enjoy!

Notes

Use any combination of beans you like or have on hand, but the trio of black, kidney, and pinto beans provides a nice balance of flavors and textures. If you like a little extra heat, add more jalapeño or introduce some diced serrano peppers to the mix.

For an added depth of flavor, toast cumin seeds in a dry skillet before grinding them into a powder for the recipe.

If using leftover beans, be sure to rinse them well to remove excess sodium. Consider preparing the bean mixture ahead and refrigerating or freezing for up to a week, then warming when ready to assemble tacos.

For an easy lunch or snack, serve the bean mixture in a bowl with some crusty bread or over rice.

Don’t be afraid to get creative with toppings – the more, the merrier!