Recipe by BandE
"Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips."
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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.
I don't know why this rates so high because it just taste okay for mashed beans. There wasn't anything special about them at all. I would make them again but with vegetarian/vegan refried beans (no need to mash them myself again), salsa and a pinch of sea salt so they're not bland. They would taste better, IMO, on the side with some Spanish rice and veggie crumble tacos for a more authentic tasting Mexican meal. These beans would serve much better on burritos than tacos.
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
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