Delicious Spicy Veggie Bean Tacos Recipe
Table of Contents
Quick and Spicy
The inspiration for these Spicy Veggie Bean Tacos came from a spontaneous weeknight craving. It was one of those days when the thought of cooking something elaborate felt overwhelming, yet I still wanted to enjoy a meal that was both satisfying and packed with flavor. As I rummaged through my pantry, I realized I had all the basic ingredients to whip up something quick and delicious—black beans, spices, and some fresh veggies. The idea of making tacos instantly clicked.
Tex-Mex flavors have always held a special place in my heart, and tacos are one of my ultimate comfort foods. Whether it’s a busy weeknight or a relaxed weekend, tacos never disappoint. Their versatility is one of the things I love most about them—you can fill them with just about anything, making them a fantastic way to use up leftovers or whatever ingredients you have on hand. Plus, they’re incredibly easy to make, allowing you to get creative in the kitchen without much effort. Tacos are a simple yet satisfying meal that always brings a smile to my face.
How to Make Spicy Veggie Bean Tacos At Home
That evening, I decided to experiment a bit by adding a few extra spices to the bean mixture, turning a simple filling into something more exciting and flavorful. The result was a spicy, smoky blend that perfectly complemented the sweetness of the sautéed bell peppers and onions.
As I took my first bite, I knew I had stumbled upon something special. The combination of the creamy, seasoned beans with the slight crunch of fresh bell peppers and the tang of salsa made these tacos an instant favorite. What’s even better is that they’re incredibly adaptable. You can adjust the heat level to your liking, add your favorite toppings, or even serve the filling as a dip with chips. It’s the kind of recipe that’s perfect for a casual dinner with friends or a quick weeknight meal when you’re short on time but don’t want to compromise on taste.
Since that night, these Spicy Veggie Bean Tacos have become a staple in my kitchen. They’re budget-friendly, healthy, and so easy to prepare. Whenever I’m in need of a quick dinner that hits all the right notes, I turn to this recipe. It’s a reminder that sometimes the simplest ingredients can come together to create something truly satisfying.
Chef’s Notes – Spicy Veggie Bean Tacos
- For extra texture: Add roasted corn kernels or grilled zucchini slices to the filling for more variety and flavor.
- Serving suggestion: Pair these tacos with a side of Mexican rice or a refreshing cucumber salad for a complete meal.
- Storage: Leftover filling can be stored in the freezer for up to a month. Reheat on the stove over low heat, adding a splash of water if needed.
- Presentation: Garnish the tacos with fresh cilantro or coriander and a squeeze of lime juice just before serving to brighten up the flavors.
Spicy Vegan Bean Tacos
Get ready to spice up your taco night with these mouthwatering Spicy Vegan Bean Tacos! This easy-to-make recipe uses mashed black beans as a hearty base, combined with a medley of spices and fresh veggies. Perfect for taco shells, tortillas, or even as a dip with chips. This dish is not only delicious but also healthy and budget-friendly. Let’s get cooking!
4
tacos15
minutes15
minutes250
kcal30
minutesKeep the screen of your device on
Ingredients
1 tablespoon extra-virgin olive oil
1 medium yellow onion finely chopped
2 cloves garlic minced
1 red bell pepper diced
2 14-ounce cans black beans drained and mashed
2 tablespoons fine cornmeal
1 ½ tablespoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 cup chunky salsa
Directions
- Sauté Vegetables – Heat the extra-virgin olive oil in a nonstick pan over medium heat. Add the finely chopped yellow onion and minced garlic; cook for about 5 minutes until they become tender and fragrant.
- Add Bell Pepper – Stir in the diced red bell pepper and continue to cook for another 3-4 minutes until the pepper softens.
- Incorporate Beans – Add the mashed black beans to the pan and mix well with the sautéed vegetables.
- Add Cornmeal and Spices – Sprinkle in the fine cornmeal, ground cumin, smoked paprika, ground cayenne pepper, and chili powder. Stir to combine all ingredients thoroughly.
- Mix in Salsa – Pour in the chunky salsa and mix well. Cover the pan and let it cook for about 5 minutes to allow the flavors to meld together.
- Serve – Remove from heat and serve immediately in taco shells or tortillas. Optionally garnish with fresh cilantro and lime wedges.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 40g
- Protein: 10g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 700mg
- Fiber: 12g
- Sugar: 4g
- Vitamin A: 20IU
- Vitamin C: 60mg
- Calcium: 8mg
- Iron: 15mg
Vegan Mediterranean Salad
Cooks in 15 minutesDifficulty: EasyDive into the vibrant flavors of summer with this Vegan Mediterranean Salad! With just six ingredients and a simple, zesty dressing, this dish is a breeze to prepare. Perfect for a light lunch or a refreshing side, this salad is packed with fresh veggies and tangy vegan feta. It’s a must-try for anyone looking to enjoy healthy, delicious meals without the fuss!
Mexican Rice with Black Beans
Cooks in 15 minutesDifficulty: EasyDive into the vibrant flavors of our Spicy Bean and Rice Skillet! This dish transforms leftover brown rice and black beans into a mouth-watering meal that’s better than any restaurant version. With a homemade sauce bursting with spicy, sweet, and tangy notes, this quick and easy recipe is perfect for a nutritious weeknight dinner. Ready in just 15 minutes, it’s a culinary delight that promises to be a family favorite!
FAQs – Spicy Veggie Bean Tacos
Can I make the filling ahead of time?
Yes, the bean filling can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat before serving.
What can I use if I don’t have cornmeal?
You can substitute cornmeal with masa harina or omit it altogether. It helps thicken the filling, but the recipe will still be delicious without it.
How can I adjust the spice level?
To make the tacos less spicy, reduce the amount of cayenne pepper or omit it entirely. You can also use mild salsa instead of chunky salsa.
What other toppings can I add?
These tacos are great with a variety of toppings like shredded lettuce, diced tomatoes, vegan sour cream, or even pickled jalapeños.
