Prep 25 mins
Cook 7 mins
A favorite at our Tex-Mex dinners.
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 teaspoons ground cumin
- 4 teaspoons chili powder
- 2 (15 1/2 ounce) cans black beans or 2 (15 1/2 ounce) cans pinto beans, drained and rinsed
- 1⁄2 cup salsa (medium or hot)
- hot sauce
- 1⁄3 cup shredded cheddar cheese
- 20 taco shells, heated
- diced zucchini
- shredded lettuce
- cilantro leaf
- diced avocado, tossed with a
- 1 dash lime
- grated cheddar cheese
- sliced green onion
- diced green bell peppers or red bell peppers or yellow bell pepper
- lime wedge
- In a large skillet, heat the oil, over medium heat.
- Add in the onion and garlic; sauté, stirring frequently, for 5 minutes or until the onion is clear.
- Add in the cumin and chili powder; stir for about 1-2 minutes.
- Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
- Season with salt and hot sauce to taste.
- Transfer bean mixture to a casserole dish.
- Top with 1/3 cup shredded cheese.
- Cook at 350°F for 15-20 minutes or until heated through and starts to brown.
- Remove from oven.
- I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
- Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
- Feel free to add as many or as few toppings as your shell will hold.
Flavorful and simple, and we didn't miss having taco meat. Thanks!
Very good! I used black beans, chipotle chile powder, Corn Salsa from Trader Joe's, Chipotle Tabasco Sauce and flour tortillas... turned out yummy! This will go in our regular rotation, I plan on trying different combos too. Thanks!
DElicious! such a simple concept yet so good!