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Pantry Recipe: Mixed Bean Tacos

Pantry Recipe: Mixed Bean Tacos

<20 MIN

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.

Freezer Stash

The next time you purchase soft flour or corn tortillas, buy extra and freeze them to have on hand for quick Mixed Bean Tacos.

Separate tortillas between pieces of parchment or wax paper, then store in a labeled freezer bag. Frozen tortillas will be good for up to 8 months.

  • 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.

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