Lillian Patterson Recipe

Spicy Bean Taco Filling

By Lillian Patterson edwardnortonfan


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:

Lillian's Story

You won't miss the meat in this recipe, trust me. It's filling on its own. I make my own chips by slicing corn tortillas into wedges and frying them until crispy, which is much cheaper and tastier than buying chips at the store. You can stir a can of Campbell's fiesta nacho cheese soup into the taco filling for added flavor.

Ingredients

1 large
onion
1 can(s)
black beans, drained
1 can(s)
pinto beans, drained
5 clove
garlic, minced
1 large
green pepper, seeded and chopped
3
jalapeno peppers, seeded and minced
1 jar(s)
salsa
1 Tbsp
chili powder
1 Tbsp
cayenne pepper
1 dash(es)
red curry powder
1 dash(es)
paprika, sweet mild
1 Tbsp
olive oil, extra virgin
2 c
mexican blend shredded cheese
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Directions Step-By-Step

1
Empty beans into mixing bowl and mash according to taste. I personally like my filling chunkier rather than smooth, so I don't mash too vigorously.
2
Saute onions, garlic, and peppers in olive oil in saucepan until onions are slightly browned.
3
Mix in beans, salsa, and spices. Salt may be added to taste. Cook for approximately 5 minutes.
4
Fill taco shells or serve filling in a serving bowl with shredded cheese on top and chips on the side.

About this Recipe

Course/Dish: Other Appetizers
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #meatless