Recipe by BandE
"Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
bell pepper, chopped
2 (14.5 ounce) cans
black beans, rinsed, drained, and mashed
1 1/2 tablespoons
This was very good. I served these on hard taco shells for a change of texture. I didn't have any cayenne pepper, so I added some crushed red pepper flakes instead. I also added about a cup and a half of cooked rice and about 2/3 cup of frozen corn. Terrific topped with avocado, tomato, and lettuce. It made a lot and the leftovers were great too.
This was just ok for us. I think it was a tad heavy on the cumin. It did make a nice alternative meatless meal.
Definitely a keeper. My daughter is vegan, while the rest of the family isn't. My husband usually can't stand non meat recipes, and loved this one!! With chips, salsa and cheese, it's the best. Thanks for the great recipe.
I LOVED these! I followed the recipe exactly and served on warm tortillas with cabbage - it was quick and very easy. We will definitely be having these again. Thanks! Update...I have been serving these on corn tortialls and find that the tortillas come apart very easily. So this time I made a quesadilla with two corn tortillas and stuffed it with the taco filling and some sour cream. Yummy and much easier to eat!
I made this for my vegetarian daughter and it was so good I served it to the whole family for dinner. A perfect blend of spices, it was just hot enough for our tastes. We ate them on whole wheat tortillas with lettuce, tomatoes, cheese and salsa.
Very good and easy to make. I only mashed one can of the beans and left the other whole. I only used a pinch of cayenne. I filled burrito-sized tortillas and then "fried" them for a few minutes in a non-stick pan coated w/ vegetable spray.
Added a cup of cooked rice. Mashed one of the cans of beans but left the other whole. I cut back on the cayenne to 1/2 tsp for the sake of the kids. Served it with lettuce, cheese, sour cream, tomatoes, guacamole, and and salsa. For the kids, I turned them into quesadillas instead of soft tacos. It was very good, but I think the toppings added a lot. Without the toppings, it would have been pretty good, but not fantastic.
This stuff is the bomb. Even my carnivore husband loved it! It's also good with Rotel instead of salsa. Will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Bean Taco Filling
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 23
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a hearty, spicy bean filling for tacos and burritos.
See how to make a zesty black bean soup that’s thick and hearty.
This authentic salad is bright with colors and complex flavors.