Vegan Bean Taco Filling Recipe -
Vegan Bean Taco Filling Recipe
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Vegan Bean Taco Filling
See how to make a hearty, spicy bean filling for tacos and burritos. See more
  • READY IN 30 mins

Vegan Bean Taco Filling

Recipe by  

"Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2006

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.

Most Helpful Critical Review
May 16, 2011

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.

Mar 10, 2006

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.

Jul 04, 2010

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!

Jun 06, 2006

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.

Mar 27, 2006

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.

Nov 12, 2006

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.

Mar 17, 2011

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.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 596 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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