Spicy Bean Taco Filling
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|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 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|
Big Rapids, MI (pop. 10,601)
Member Since Apr 2011
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.
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.
Saute onions, garlic, and peppers in olive oil in saucepan until onions are slightly browned.
Mix in beans, salsa, and spices. Salt may be added to taste. Cook for approximately 5 minutes.
Fill taco shells or serve filling in a serving bowl with shredded cheese on top and chips on the side.