Spicy Bean Tacos Recipes

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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



Spicy black bean tacos image

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

1 tbsp vegetable oil
3 garlic cloves, chopped
3 x 400g cans black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli, sliced
2 avocados, halved and stoned
juice 1 lime
110g pack pomegranate seeds
1 green chilli, finely diced
1small white onion, finely diced
small handful fresh coriander, chopped
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

SPICY BEAN AND CHEESE SOFT TACOS

Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 30m

Number Of Ingredients 14



Spicy Bean and Cheese Soft Tacos image

Steps:

  • Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.
  • In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook 1 minute until fragrant. Stir in beans, chipotle, and 1 cup water. Bring to a simmer, season with salt and pepper; cook until slightly thickened and hot, 5 to 7 minutes. Stir in salsa (if desired), corn, and lime juice; cook until heated through.
  • Unwrap tortillas; spread yogurt over one side. Top with bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over. Serve with salsa and chipotle, if desired.

8 whole wheat tortillas (7-inch)
1 tablespoon olive oil
3 scallions, thinly sliced
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, drained and rinsed
1 canned chipotle pepper in adobo, finely chopped, plus more for serving (optional)
Coarse salt and freshly ground pepper
1 cup store-bought green salsa, plus more for serving (optional)
1/2 cup frozen corn kernels, thawed
1 to 2 tablespoons freshly squeezed lime juice
1/2 cup plain low-fat yogurt
1/2 cup packed cilantro leaves
2 cups shredded romaine lettuce
1 cup shredded Monterey Jack cheese (about 4 ounces)

SPICY BLACK BEAN TACO BAKE

Ground beef, black beans, corn, and a spicy jalapeno, Cheddar Bisquick® topping make a great casserole.

Provided by Mathilda Dayan Haniffy

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 12



Spicy Black Bean Taco Bake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
  • Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top.
  • Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.
  • Serve topped with salsa and sour cream.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 28.9 g, Cholesterol 75.3 mg, Fat 18.2 g, Fiber 5 g, Protein 19 g, SaturatedFat 7.7 g, Sodium 748.5 mg, Sugar 3.3 g

1 tablespoon olive oil
1 small onion, chopped
1 pound ground beef
1 (12 ounce) can corn, drained
1 (14 ounce) can black beans
1 cup biscuit baking mix (such as Bisquick®)
½ cup milk
½ cup shredded sharp Cheddar cheese
1 egg
2 tablespoons diced jalapeno peppers
½ cup salsa
½ cup sour cream

SPICY BLACK BEAN AND CORN TACOS

Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Vegetarian     Taco     Bean     Corn     Hazelnut     Cilantro     Avocado     Dinner     Summer

Yield 4 servings

Number Of Ingredients 15



Spicy Black Bean and Corn Tacos image

Steps:

  • Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
  • Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
  • Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
  • Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
  • Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
  • Do Ahead
  • Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced

SPICY KIDNEY BEAN TACOS

Vegetarian soft tacos with kick! From Bon Appetit, November 1996. Kidney beans have the perfect consistency for tacos. They are hearty, "meaty" and hold their shape well. Jalapeno-stuffed green olives were substituted for pimiento-stuffed; ground cumin was my contribution.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 30m

Yield 8 tacos

Number Of Ingredients 16



Spicy Kidney Bean Tacos image

Steps:

  • Heat the olive oil over medium heat in a large saute pan.
  • Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
  • Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.
  • Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).
  • Heat all the tortillas in this manner and keep covered on a warming tray.
  • Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.

Nutrition Facts : Calories 205.5, Fat 3, SaturatedFat 0.4, Sodium 18.5, Carbohydrate 35.4, Fiber 9.2, Sugar 1.2, Protein 10.2

1 tablespoon olive oil
1 medium yellow onion, peeled and diced
2 large garlic cloves, peeled and minced
1/4 cup jalapeno-stuffed pimientos, cut in half
1/8 cup dry red wine or 1/8 cup red wine vinegar
1/2-1 tablespoon chili powder
1/2 teaspoon cumin powder
1 (28 ounce) can dark red kidney beans, rinsed and drained
salt, to taste
cracked black pepper, to taste
8 corn tortillas
chopped tomato
sliced green onion
fresh cilantro
Cotija cheese (omit for vegan meal)
sour cream

SPICY BLACK BEAN TACOS

This is a hearty vegetarian taco or burrito that is very quick and easy. You can add or take away from the toppings that I have listed. It's lo-cal and so good!

Provided by akgrown

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14



Spicy Black Bean Tacos image

Steps:

  • Saute onion and butter in skillet until. it starts to brown.
  • Add garlic and saute 1 minute more, until garlic is fragrant.
  • Add black beans, undrained, and jalepenos.
  • Mash bean mixture with potato masher to desired consistency. I like them slightly mashed.
  • Bring to a boil, then turn down and simmer until most of the liquid is evaporated.
  • I always taste at this point then add salt and pepper if needed, I usually don't need it.
  • Serve in taco shells or tortilla's with desired toppings.

Nutrition Facts : Calories 197.5, Fat 6.3, SaturatedFat 2.4, Cholesterol 7.6, Sodium 70.7, Carbohydrate 28.5, Fiber 7.9, Sugar 0.7, Protein 8

1 (15 ounce) can black beans
1/2 medium onion, thinly sliced
2 -3 garlic cloves, minced
1 tablespoon butter
1 -2 tablespoon chopped canned jalapeno (I use 1 tbs)
seasoning salt
pepper
4 -6 taco shells or 4 -6 tortillas
shredded lettuce or cabbage
plain yogurt (I use yogurt) or sour cream (I use yogurt)
chopped tomato
thinly sliced red bell pepper
shredded cheese
julienned carrot

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