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Vegetarian Bean Tacos

I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 can (16 ounces) refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
  • 4 whole wheat tortillas (8 inches), warmed
  • Optional toppings: shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa

Directions

  • In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through.
  • Serve bean mixture in tortillas with toppings as desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 taco (calculated without optional toppings): 413 calories, 9g fat (1g saturated fat), 9mg cholesterol, 774mg sodium, 66g carbohydrate (8g sugars, 16g fiber), 17g protein.
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Reviews

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Average Rating:
  • newgrandma
    Jun 21, 2020

    this is absolutely delicious! I did add a little of the drained tomato juice to make it a little less stiff. (I didn't have any coriander so just left that out.) My husband is usually very opposed to anything without meat :) but he loved these! Makes a good dip with scoops as well.

  • schamberlain
    Jan 15, 2018

    There is no shortage of flavor in this bean mixture. Toped with sour cream, avocado, chedder chz, shredded lettuce and med salsa... so yummy!!