Spicy Bean Taco Filling

Lillian Patterson


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.

★★★★★ 1 vote
5 Min
10 Min


1 large
1 can(s)
black beans, drained
1 can(s)
pinto beans, drained
5 clove
garlic, minced
1 large
green pepper, seeded and chopped
jalapeno peppers, seeded and minced
1 jar(s)
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


1Empty 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.
2Saute onions, garlic, and peppers in olive oil in saucepan until onions are slightly browned.
3Mix in beans, salsa, and spices. Salt may be added to taste. Cook for approximately 5 minutes.
4Fill 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