TACO MIX WITH BLACK BEANS
My kids gobble this filling up, and it has the benefit of being easy to make and nutritious, too! Serve with taco shells and top with lettuce and cheese. My favorite use is on a taco salad with cheese, tortilla strips, salsa, ranch dressing, romaine lettuce, and peppers. Yummy!
Provided by Stephanie Land
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir black beans with the ground beef; add salsa, water, and taco seasoning mix. Cook, stirring frequently, until the mixture is heated through, 5 to 7 minutes.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 13.7 g, Cholesterol 37.2 mg, Fat 7.1 g, Fiber 4.9 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 554.4 mg, Sugar 0.9 g
BEEF AND BLACK BEAN TACO FILLING
Make and share this Beef and Black Bean Taco Filling recipe from Food.com.
Provided by JeffieNerd
Categories Meat
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season the ground beef with cumin, chili powder and salt. Brown the beef and drain it. Add the remaining ingredients and simmer until the liquid is gone, about 30 minutes.
SPICY BEAN TACOS
Provided by Damaris Phillips
Categories main-dish
Time 9h35m
Yield 6 servings (12 tacos)
Number Of Ingredients 22
Steps:
- For the spicy pinto beans: Soak the pinto beans in water to cover overnight. Drain and set aside.
- Heat the oil in a large enameled Dutch oven over medium heat. Add the garlic, onion and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, guajillo chile, cayenne if using and enough water to just cover the beans and bring to a boil over medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper.
- Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.
- Remove the guajillo chile from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper.
- For the cabbage: In a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
- For the tacos: To each taco shell or tortilla, add 3 to 4 tablespoons of the spicy bean filling and some avocado slices and cabbage. Drizzle with 1 to 2 teaspoons Mexican sour cream. Serve immediately.
- Roll the masa into twelve 1-ounce balls; cover them with damp paper towels.
- Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
- Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.
BEEF AND BLACK BEAN TACODILES
Taco night is even better when you dress your meal up as these adorable crocodiles.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking up any clumps with a wooden spoon, until browned, 2 to 3 minutes. Lower the heat to medium and stir in the beans, chili powder, 1/4 cup of the salsa and salt to taste. Cook 2 minutes.
- Heat the taco shells according to the package directions.
- Fill the shells halfway with the beef-and-bean mixture. Top with some of the remaining salsa. Add the olives, sour cream, lettuce and tomato. Fan the avocado slices down the middle of 4 of the tacos, making sure the tips peek past the top.
- Lay 1 taco with no avocado flat on a plate for the head. Place 2 halved olive slices on top for eyes. Put an avocado-topped taco upright and perpendicular to the head for the body. Add 4 green pepper legs and 1 tail.
BLACK BEAN TACOS
Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Provided by Courtney LeClaire
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
- Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g
GROUND BEEF TACO FILLING
I have a recipe posted for taco seasoning and it's my go-to recipe anytime I need a package of taco seasoning mix - tastes so much better than the packaged stuff. For the last several years, I've written down the following recipe for every bridal shower I've attended where I was asked to bring a recipe. I finally decided that I should post it here. Serve with your favorite taco topping or as a salad or nachos. This recipe may also be used with ground turkey.
Provided by LARavenscroft
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat a large skillet with spray oil.
- Add ground beef to skillet along with garlic.
- Cook over medium heat until browned - about 10 minutes.
- Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.
- Add tomato paste and beef broth.
- Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes.
- Serve with your favorite taco toppings.
BEEF & BEAN TACOS
Food won't go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.
Nutrition Facts :
SPICY BLACK BEAN TACOS
These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 19
Steps:
- In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
- The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
- Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
- To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.
Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium
BLACK BEAN SOFT TACOS
Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 828mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
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BEEF AND BEAN TACO MEAT - THE SKINNYISH DISH
From theskinnyishdish.com
5/5 (28)Estimated Reading Time 5 mins
- In a large pan over medium-high heat add ground beef and black beans and sprinkle with some salt. Break up the meat and beans while cooking.
- When the meat has browned add in the taco seasnoing and stir to coat. Let it cook for a couple minutes then add in the tomato sauce and water. Bring to a boil while stirring and then simmer for about 10-15 minutes to let the flavors really get to know each other.
- When the meat is done then add it as a delicious filling to tacos, burritos, taquitos, enchiladas or throw it on top of some nachos or a salad! Enjoy.
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5/5 (47)Calories 430 per serving
- In a small bowl, combine the ingredients for the taco seasoning, then set the seasoning aside (or use one envelope of store-bought taco seasoning). Preheat the oven to 400ºF.
- Dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a large skillet. Sauté the onion and garlic over medium heat until the onion is soft and translucent (about 5 minutes). Add the ground beef and prepared taco seasoning and continue to sauté until the beef is cooked through (another 5 minutes).
- Arrange the taco shells in a casserole dish so they are all standing upright. If you do not have a dish that fits them snuggly enough to hold them up, use balled up aluminum foil to act as "book ends" to help hold the line of tacos upright.
- Drain the can of black beans well, but do not rinse them. A little sauciness helps keep the beef mixture moist.Stir the beans into the seasoned beef and allow them to heat through.
BEEF AND BLACK BEAN TACOS - HEALTHIER DISHES
From healthierdishes.com
5/5 (1)Total Time 15 minsCategory Main CourseCalories 423 per serving
- Heat the oil in a 10.5-inch skillet, add the ground beef and let cook, breaking it up with the back of spoon as it browns. Once the beef has cooked through, stir in the drained black beans and seasonings, and let cook for another 3 minutes, stirring occasionally. Meanwhile place taco shells onto un-greased baking sheet and place into oven to warm according to package instructions.
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