If you’re facing down a near-empty fridge with a gaggle of hangry kids raiding the snack shelf, let me help. Mixed Bean Tacos are the ultimate “make somethin’ from nothin'” recipe, adaptable to whatever types of canned beans lurk in the pantry.
- 2 Tbsp olive oil
- 1/2 cup finely chopped onion
- 3 minced garlic cloves
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 2 15-oz cans any variety of beans, drained and rinsed
- Flour or corn tortillas
- Toppings: Avocado, green onions, tomatoes, shredded cheese, etc.
In a skillet, heat olive oil over medium heat. Add onion and cook 5-8 minutes, or until very soft and translucent. Stir in garlic and spices and cook for 1 minute.
Stir in beans and 1/2 cup water and bring mixture to a simmer. Smash half of the beans using the back of a wooden spoon or potato masher. Continue to simmer until mixture is thickened and most of the liquid has evaporated, about 3 minutes. Season to taste with salt and pepper.
Serve with warmed tortillas and toppings.