Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips.
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.
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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.
Read MoreThis 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.
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!
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.
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.
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.
This recipe is delicious!! I love it. I changed the seasonings around a bit to suit me, and it tastes great! I have already made this 2 times and have passed this recipe on to others. They love it too! I serve it with a splash of hot sauce. Yummy. Thanks for this awesome recipe!
These were very good, the whole family loved them. I served them as a side dish with cottage cheese enchiladas from all recipes. I left out the corn meal and added a little more salsa.
I love this recipe! It was easy to make, and it will last me forever (it keeps well in the fridge.) The only thing I will change next time is to use half as much green pepper. I can taste the green pepper a bit too much for my liking.
Good recipe. I omitted the corn meal, no need for it. I didn't have any cumin so I added taco seasoning and it was great. I will make this again. My boyfriend who LOVES meat ate it and liked it. I used someone's suggestion and didn't mash the beans all the way, and it gives it a heartier texture.
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.
Being a committed carnivore, I just can't bring myself to give it 5 stars. If it was meat, it would be 5 stars. This is very good, and I really only made two minor changes. I used cooking spray to reduce the oil and fat (which admittedly, is already low), and I curtailed the cayenne, using just a few dashes instead of the recommended amount (if I hadn't, wife would have divorced me for sure!). Served like normal tacos, with the addition of some diced avocado as a topping option. I will certainly make these again, as it almost tricks me into thinking it is meat!
This recipe is delicious! I added corn and okra to the sautee and then used this filling to make quesadillas. Will definitely make often.
I have made this recipe five or six times in single or double batches and it has turned out really well each time. I usually freeze it into small containers to pull out for quick burrito or taco suppers. It's healthy, delicious, quick and very easy to make. The flavour of this dish goes particularly well with chopped avacado and tomato. As a side note- I am part of a group of moms who have a "community cooking day" every other month where we cook in bulk and take home 20 meals for our families. Twice, we have made octuple (8x) batches of this recipe (in a large soup pot). While it is a little more challenging in that volume to get the right consistency (an immersion blender does the trick!), it still turns out very well!
Excellent! We are trying to go vegan and it is hard to find recipes without too much soy. This was a great alternative and the consistency was wonderful...you truly didn't miss the meat!
Very good! I did not need the cornmeal to thicken this, but I added a little frozen corn for flavor. I adjusted the seasonings for my wimpy family. We made tacos with this bean filling, sauteed red and green sliced peppers and sauteed pnions. At the table we added fresh chopped onions, avocado,extra salsa and fresh shredded cabbage. Yummy!
This was phenomenal! My husband was very excited for "meatless" Monday :) I followed the recipe, but I replaced the salsa with Rotel. After I made the filling, I layered about a spoonfull of the mixture into the center of each flour tortilla and made it to burritos. Using someone else's suggestion on the site, I grilled each burrito in a non-stick skillet coated with PAM. A fast and easy dinner that I will surely make again!
This is SO GOOD!!! I subbed pinto beans instead of black (all I had on hand), and nixed the cornmeal and cayenne. Served this on homemade wheat tortillas and my husband and I loved them! He's not even vegan and he said he'd love it for dinner once a week -- cheap, easy, tasty and healthy, I will definitely make this one again. Thanks!
Very easy to make! This will also be a good addition to my gluten-free repertoire! Extremely tasty and easy to substitute for things you have in the house (vegetarian refried beans for black, 2 tomatoes and juice of half a large lime for the salsa) THANKS!
I have finally found an alternative to beef for tacos! This recipe was fantastic! I brought it to a dinner party and all the "meat eaters" loved it! Most people had second helpings. I followed the recipe as its written and will def. make again and again.
What a great tasty burrito filling these made. I totally forgot the corn meal and they were still wonderful, in fact they were so thick I added some chopped green chilies to it to thin it down some. We made burritos and also dipped some homemade tortillas into it...will make this one again.
This was just ok for us. I think it was a tad heavy on the cumin. It did make a nice alternative meatless meal.
Pretty good! Tastes pretty much like I thought it would, I did not have enough salsa on hand so I added a little tomato sauce. I just wanted to try it so I whipped up a half batch for lunch and stuck it on a tortilla. would be great with shredded lettuce, tomatoes, black olives and avacado!
I halved this recipe and ate it with spinach and herb flavored tortillas. It was really good, but maybe a touch too spicy. Also seemed like it needed a touch more salsa to make it less dry, but overall, this was insanely quick to make and tasty.
Good recipe, but way too much cumin for us - it overpowers other ingredients. I didn't bother with cayenne and paprika. I used green salsa instead of red, which gives it a nice fresh taste.
This is an awesome recipe for taco filling; we make it all the time for tacos and burritos. A bit of sour cream on top adds great flavor and takes away some of the hot spiciness (in case that's a concern).
Due to a recent switch to veganism, I am relying more and more on beans to create filling meals. This taco filling is delicious, super flavor packed, and simple to make, you'll never miss meat tacos! My non-vegan roommates keep finishing off batch after batch!
I had high expectations for this recipe because of all the great ratings it recieved, but this recipe let me down. I followed the recipe exactly and i did not care for it. It had a reall bitter taste and it was too thick
Requires no tweaking! This became the vegetarian option for a taco night and it was great! I used a combination of red and yellow bell peppers which made it kinda pretty. Thumbs up!
Pretty good, VERY simple! I opted to mash the beans in the pan after I had sauteed the onions, peppers and garlic. I hate dirtying multiple dishes if I don't have to. My boyfriend was skeptical at first but ended up loving it as well.
I followed this recipe and it's ingredients. It was gross. The texture was grainy. It was way to thick to use as a dip and the taste was much less than good. I will never make this again.
Very NICE! i followed your recipe minus the cornmean, and oops, i had no cumin and it STILL was outstanding! I recomend using a higher end salsa for this - like a Jack's Special with Cilantro, we had it with burito's and yellow safron rice, even my husband liked it, thank you for the recipe!
SPECTACULAR! I make this for our family's meatless nights, typically for burritos. I leave out the cayenne since the rest of the spices are enough for my children. I add jalapenos to the burritos for the extra kick that my husband and I enjoy. Definitely a meatless favorite in our home!!
STELLAR recipe! Changes I made: started with dried beans (that were cooked in vegetable stock) rather than canned beans, added one small can of diced green chiles, and used smoked paprika rather than the usual paprika. Excellent for tacos, burritos, nachos. Leftovers make a great cold dip for tortilla chips & would be great in a 7-layer dip. Could also thin it out with veggie stock to make a great soup. Hot or cold, it pairs well with diced tomato and sour cream. The recipe could easily be halved for smaller families & still have enough for two meals if served taco-style. Our family of three all loved it, but hubby & pre-schooler won't eat leftovers of the same dish more than once. Overall, a great, healthy, versatile dish. Thank you for sharing!
The only changes I made was using a can of Rotel instead of salsa and did not mash the beans. It made a wonderful chunky filling! I served mine in tortillas topped with plain yogurt and cheese. Can't go wrong with this recipe!
Excellent as-is. I've also tried this with diced tomatoes instead of salsa when I didn't have any on hand and it was still wonderful.
This is very tasty. I made this for my family one night and everyone enjoyed it! Since then, it has become a family favourite!
I made this for a friend who is a vegetarian for our mexican pot luck and everyone ended up eating this! Wonderful recipe!
This recipe is made twice as good by NOT adding the cornmeal and using MASA instead. Adjust seasoning ( i do not like so much cayenne but I do like some with smoked paprika, not plain) Makes a great dip! Omit most of the salsa, add a bit of cooked sticky rice to bind it and it makes some pretty good little 'patties' when fried w/out oil in a stick free pan.
This is so delicious. I've always loved bean burritos and never thought of making one myself. This recipe is perfect. I did increase the cumin and I added one chipotle and a little of the chipotle sauce and had it on a warmed whole wheat tortilla. I completely forgot to add the cornmeal; I'll try it the next time I make it which will be very soon. It is delicious and filling. I'll make this often.
awesome recipe! i added half a package of soyrizo. My wife is a veggie and im not, so i added the soyrizo for a little meaty texture. I also added 1 minced chipotle pepper for a nice smokey touch.
This is the best! I have used this as a filling for make-ahead burritos. Just put a large spoonful of this filling into a taco-sized tortilla, wrap into a burrito, cover with aluminum foil, and freeze in a ziploc baggy. I make these ahead of time and heat them in the microwave when I'm in a hurry for lunches.
I am currently participating in a Daniel Fast. I have learned so much about what I was consuming from this. I will say that this recipe is amazing. It made me feel as if this is the way a taco should be made without meat. I changed the recipe just a little for lack of ingredients. Such as I left out the cayenne pepper and paprika. But other than that everything stayed the same. I will definitely be eating this again soon!
A little mushy to fit with taco shells. I didn't mind that but my husband preferred it as a burrito filling. Either way, definitely has a great flavor. It'd a repeat recipe around here for sure! I did cut back on the cayenne the second time I made it, as it was a bit spicy for my 3 year old.
Awesome taco filling! I omitted the cornmeal because it didn't need thickening and I cut down on the cayenne for my kids. My family loved it including my 4 yr old. Thank you so much for sharing. I will be making this again!
This is a good, quick and cheap recipe. I chose it to make something easy for supper. Not fantastic, but good for beans. The flavor here depends on salsa you use. I used homemade tomato salsa, added lime juice and didn't use cornmeal. Next time I would definitely add cilantro and maybe cheese.
Excellent! I did omit the cornmeal and replaced the bell pepper with a green chile, but otherwise followed the recipe. I spooned into tortillas, added a little fat free sour cream and shredded cheese, rolled up, then topped with a thin line of taco sauce. Baked at 350 for about 15 minutes. Very good! Thank you :)
I love vegetarian food recipes, a nice addition to this would be a cup of cooked brown or Jasmine rice; not only to strech the recipe but to give it another level of flavor
I omitted the cumin because it's not a spice we care for. I added a few additional Tablespoons of salsa so we wouldn't loose flavor. I also added 1 can of black beans and 1 can of pinto beans (instead of all black beans). Just be aware the finished product is quite thick - which is great if you're using it as a spread. I'll thin out the left-overs with extra salsa and use it as a dip. Give this one a try - it's good.
Super easy. I didn't think it was too thick at all. My husband LOVED it and said this recipe is definitel a keeper!
I added my own twist since I am not fully totally vegan yet and so I did put a bit of regular old taco seasoning in it and it came out slamming! I also added some green onions as well as red onions I will def make this again
Replaced one can of black beans with no-fat refried, added some fresh cilantro and green chilis. Rolled it up into a burritos and froze them as an easy lunch. This is an excellent recipe.
This was very good! I served it on hard tacos with a little bit of cheese and sour cream. I loved all the seasonings and I also added a little bit of pepper and crushed red pepper flakes.
I made this recipe and put the filling in soft taco shells as a more low calorie option. They were delicious, but a bit too spicy for me even when I only used 1/2 teaspoon of the cayenne pepper. I have a sensitive stomach and can not handle spicy foods well so I'll just leave out the pepper next time.
This was so good just as written. We have a taco night every couple of weeks and this was a huge hit!
Made this for a friend that doesn't eat meat and it was really good. I was surprised how much I enjoyed this. I did mix some of the leftovers with taco meat and it was amazing. I also like this as a dip with blue corn chips.
This vegan taco filling was absolutely amazing. Just made it tonight for dinner. This is definitely a recipe i will use over and over again.
I tried this recipe because my teenage daughter has become a vegetarian and this was great. Not only did she like but the rest of us did too. I didn't have cayenne pepper so instead I put in some cry mustard. (only thing I had) very yummy will definitely make again for our family as well as for get togethers!!
This was fantastic! I added a little goya ham base, for a meaty taste to it. This is perfect for me since i'm trying to eat healthier and add two veg meals a week to my diet! Wonderful!
Very tasty and great for the waste line! The only thing I will change next time I make it is cutting the cayenne pepper in half. It was pretty spicy and my daughter could not eat it at all.
I loved this and so did the family. It was really easy to make and tasted great! I'm vegetarian, but family is not, they were making fish tacos I decided to make this. They tried a bit and all loved it. I added a bit of chili powder to it as I like it a little bit spicier!
Too spicy, and too gritty w/ the cornmeal. I needed to add a bunch of water to make it less pasty. Just not really worth the effort, for the average taste.
Awesome! I used a can of Rotel instead of salsa and I left the black beans whole (if you simmer for a bit they will break down a little but it won't be a paste, just like a hearty salsa) Then I added some griled corn right off the cob. The sweetness of the corn offsets the spice and completes the flavor. I also added a bit of lime juice. Great on tacos or as a hot dip for chips. Perfect for a cinco de mayo potluck! It's a keeper!
This is sublime. I made it exactly as written and it was absolutely delicious. With apologies to vegans, other times I added some ground turkey to it and it was also delicious. Great recipe! Thanks.
Personally, I found it just a little too spicy. The flavor of the beans, pepper, and onion was so good, and I think the spices covered that up too much. I'll make it again, but cut back on the spices a bit.
This is yummy and easy. After experimenting with the original recipe, I've made a few modifications. I skip the cornmeal because I don't think really adds anything and it does give it a slightly odd texture. I also sometimes add extra bell pepper, and often replace the chili powder with fresh chopped hot peppers. This refrigerates, freezes, and reheats well.
This was the most amazing meal I have had in a LONG time. My mom, dad and husband all LOVED it and ate until it was all gone!! An incredible meal that was CHEAP to boot! I fed the whole family for $6!
Very tasty, I couldn't stop eating it! Good as a taco filler and as a dip for chips too.
Very good recipe! next time I will try with some Taco (or beef) flavored TVP. Also, I used red beans and the mixture was very malleable... I might try to make bean burgers with this one too! Thanks!!!
AMAZING! better than i exspected, if you like spice youll love this recipe. I put some in a pita with cheese,sour cream,and spinach
This was a hit served as a dip with tostadas. The food processor made quick work of preparation. I omitted the cayenne as I used a "hot" hot sauce, and it had just a little kick so the children could enjoy it also. Also left out the cornmeal as it didn't need to be thickened. Otherwise I followed the recipe - just toss the sauted veggies and drained beans in the processor and process until desired consistency is achieved. Garnish with chopped cilantro - as one guest stated, "I could have eaten the entire bowl for my meal!" No more over-priced canned bean dip for me!
Fabulous recipe! Even a picky teenage meat lover couldn't get enough!! I didn't have any cumin but the flavour was still great- not spicy at all. We sprinkled grated cheese on top and served it with tortilla chips- soooo good!
So easy and so fabulous. I read the reviews and did what some recommended: removed the cornmeal. Used Rotel instead of Salsa and added frozen corn. It was great sour cream and avocado slices.
I have made this recipe a few times and think it's great - easy to modify, easy to make, healthy and inexpensive! I prefer to reduce the cumin to about 1/2 to 3/4 of a Tbsp and may tone down the cayenne depending on the audience, although I like it spicy! Last time I used a combo of black and kidney beans, reserved about 1/4 can whole beans from each and lightly pulsed the rest in a processor. It's nice to have a few whole beans for texture. I squeezed some liquid out of the onions and peppers after cooking them by placing them in a colander and pressing with a spoon and used a fork to scoop the salsa to reduce liquid content. Recently I used half of the filling to make veggie patties by adding flax-egg substitute (1 Tbsp flax to 3 Tbsp water, mix and let set for 5 minutes) and half cup of bread crumbs. Formed into 4 patties and baked at 350 on a baking pan lined with parchment paper for about 7-10 minutes each side. I believe the liquid reducing measures helped keep the patties formed. Liked these 'burgers' better than the highly rated black bean burger recipe on this site. They're easy to grab for lunch and significantly less expensive than store bought!
I halved the recipe. It was the perfect amount for my husband and I. There was a bit too much cumin for our taste, so I would reduce that by half next time. I put the mixture in a flour tortilla with some mexican rice, rolled it and fried it so that I had a chimichanga while he had soft tacos. Served it with lettuce. It was great. Didn't miss meat at all!
Surprisingly awesome. Do this once as per the recipe exactly - you won't be disappointed. After that you realize you can pretty much do anything with it based on what you have leftover in your house and it will be pretty darned good.
This is very delicious and so simple. I changed nothing except for using a little less salsa. Oh and I skipped the cornmeal because I didn't have any. I made no additions though and I didn't feel like the recipe needed any. I did top my first taco with just sour cream but I left it off my second taco and preferred it that way. Thanks for the recipe, I'll definitely make again - and I'm not even vegan or vegetarian!
This recipe came out delicious - the spices were perfect. I prefer a vegetarian diet, but with a husband and tween son who are bigger eaters that can be a challenge. However they were very satisfied with this recipe, even for dinner. I served the bean filling in a a warmed tortilla as a wrap, and a dallop of guacamole and salsa on the plate to dip them in.
Amazing! I tried this recipe exactly as described and its instantly become one of my favorites. It's spicy & flavorful w/out being overpowering or burning hot. Not to mention super easy to make. Thank you soo much for sharing this BandE!
Came out great. Thicker than expected, but not problematic. I put it on top of fried bread and topped it with cut spinach, lettuce, and cilantro and drizzled it with taco sauce. Very filling and tasted great!
