bean tacos

<p>These plant-based BBQ bean tacos with pineapple salsa are a delicious fast and easy dinner recipe! They're on the table in less than 30 minutes.</p>

BBQ Bean Tacos with Pineapple Salsa

pinto beans

Dijon mustard

maple syrup

organic ketchup (or with natural sugars)

garlic powder

chili powder

kosher salt, divided

(11/2 cups) pineapple chunks packed in juice* (or substitute Mango Salsa)

red onion

cilantro,

green cabbage

radishes

lime (wedges for squeezing)

Tortillas,

Drain both cans of beans (no need to rinse). In a large skillet, place the beans, mustard, maple syrup, ketchup, garlic powder, chili powder, and 1/2 teaspoon kosher salt. Heat on low until thickened and warm, while making the remainder of the recipe.

Drain the pineapple and finely chop it. Mince the red onion, and chop the cilantro. Mix the pineapple, red onion and cilantro together with 1/4 teaspoon kosher salt.

Thinly slice the green cabbage and radishes. Slice the lime into wedges.

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

To serve, place the beans in a tortilla, then add cabbage, radishes and a squeeze of lime (important, do not omit!). Top with pineapple salsa and additional cilantro if desired.

Made these tonight and they were amazing! Can't get over the flavors. I used fresh pineapple since that's what I had. Added extra onion, lime and cilantro to counter the sweetness. Also served this over rice, but leftovers tomorrow will be in a taco. This is on the "keep" list for sure. Thanks guys. :-)

These light and refreshing Sweet Potato Tacos are filled with a simple sweet potato and black bean hash, and topped with a tangy lime crema.&nbsp;

Vegetarian Sweet Potato Tacos With Lime Crema

sour cream (0.83)

lime (0.69)

salt (0.02)

garlic (0.08)

olive oil (0.13)

garlic (0.32)

1.25 lbs. sweet potato (1.22)

15 ounces. can black beans (0.59)

tsp cumin (0.10)

Salt and Pepper to taste (0.05)

green onions (0.19)

cilantro (optional) (0.17)

(taco sized) tortillas (0.75)

Vegetarian Sweet Potato Tacos with Lime Crema

Prepare the crema first to allow the flavors time to blend. Mince one clove of garlic and use a zester or small holed cheese grater to scrape the thin layer of green zest from the lime. Add the minced garlic, 1 tsp of the zest, about 1 tsp of the lime juice, and 1/4 tsp salt to the sour cream. Stir the ingredients to combine then refrigerate until ready to use.

Peel the sweet potatoes, then cut them into small cubes (about 1/4 to 1/2 inch square). Heat a large skillet over medium flame, then add the olive oil and two cloves of minced garlic. Sauté the garlic for about a minute or just until it becomes fragrant. Add the diced sweet potato and a couple tablespoons of water. Sauté the sweet potato until they become soft and just begin to fall apart. Add another couple tablespoons of water during cooking if the skillet becomes dry before the sweet potatoes are soft.

Meanwhile, drain and rinse the can of black beans. Once the sweet potatoes are soft, add the black beans to the skillet. Season with the cumin, and salt and pepper to taste. Sauté just until the beans are heated through.

Slice the green onions and pull the cilantro leaves from the stems. Roughly chop the cilantro. Stir the sliced green onions into the skillet. Add the cilantro to the skillet if desired, or use it to top each taco.

Prior to filling each tortilla, heat them in a dry skillet until slightly browned and crisp on each side, or carefully toast them over an open flame. Smear a small amount of the lime crema down the center of the tortilla, then top with a scoop of the sweet potato and black bean hash. Add fresh cilantro if desired.

Smoky BBQ bean tacos pack serious, saucy flavor. Serve with our Jicama Slaw for the ultimate plant-based side or entrée. Ready in 25 minutes with 10 basic ingredients!

Smoky BBQ Bean Tacos (Vegan, GF)

Tbsp avocado oil

white onion

chipotle peppers

tsp cumin

Tbsp smoked paprika

pinto beans, drained and rinsed

water

tsp sea salt

Tbsp lime juice

corn tortillas

Jicama slaw ((optional))

Guacamole ((optional))

Heat the avocado oil in a large skillet over medium heat. Add the onion and sauté for 4 minutes, until translucent and beginning to soften.

Add the chopped chipotles in adobo (use the lesser amount if sensitive to spice), cumin, and smoked paprika, and cook until fragrant — about 1 minute.

Add the drained pinto beans, water (or vegetable broth), maple syrup, and salt and stir to combine. Cook for 7-8 minutes, until warmed through and slightly thickened. Add the lime juice, stir, and season to taste, adding more paprika for smokiness, minced chipotle pepper for heat, or lime juice for brightness.

When the beans are ready (tender and well seasoned), warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds to 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.

Divide beans between warmed corn tortillas and serve with toppings of your choice (jicama slaw and guacamole are our favorites!). Leftover beans will keep in the refrigerator for 3 days or in the freezer for 1 month.

https://www.youtube.com/watch?v=NKc3F6P7p2w

Smoky BBQ bean tacos pack serious, saucy flavor. Serve with our Jicama Slaw for the ultimate plant-based side or entrée. Ready in 25 minutes with 10 basic ingredients!

Full Recipe: https://minimalistbaker.com/smoky-bbq-bean-tacos-vegan-gf/
 
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Smoky BBQ Bean Tacos (Vegan, GF) | Minimalist Baker Recipes

These spicy black bean tacos are the perfect easy vegan dinner. The warmed corn shells are stuffed with chopped romaine, tomatoes, salsa, red onions, and guacamole.&nbsp;Makes 6 tacos.

Spicy black bean tacos

organic canola oil

garlic

onion (chopped small)

(15 ounce) black beans (drained

cumin

ancho chili powder

oregano

coriander

paprika

lime juice

salt (to taste)

corn taco shells

tomato (chopped small)

romaine lettuce (or baby spinach, chopped)

guacamole (or 2 sliced avocados)

Preheat oven to 350 degrees.

Start by making the spicy black beans. Heat skillet to a medium heat and add oil to the heated pan. Rotate pan to spread the oil and add minced garlic.

Set aside 2 Tablespoons of the raw red onions to use as a topping. Sauté remaining onions with garlic in pan until fragrant and translucent, about 3 minutes.

Add black beans, cumin, ancho chili powder, oregano, coriander, paprika, lime juice, and water to the pan. Use a spatula to fully combine the beans and spices.

Once the black bean mixture has warmed and any excess liquid has cooked off, add salt to taste.

Put the corn taco shells in the oven and warm them for 5 minutes. Or warm them in the air fryer. Tuck the corn shells inside of each other, then put them into the air fryer basket. Heat at 370 degrees for 3 to 4 minutes. Be careful removing them from the air fryer basket. They will be hot.

Stuff the corn shells with a spoonful of spicy black bean mixture, chopped tomato, romaine lettuce, red onion, and guacamole.

https://content.jwplatform.com/videos/fSKf5i0m.mp4

Spicy black bean tacos are the perfect easy vegan dinner. The warmed corn shells are stuffed with chopped romaine, tomatoes, onions, and guacamole.

Easy Baked Vegetarian Tacos that can be made in under 30 minutes with simple ingredients. Keep them vegetarian or add chicken or ground meat!

Easy Baked Tacos

corn tortillas (organic if possible) 8-10

beans

melty cheese- mozzarella, pepper jack, cheddar, queso fresco or goat cheese

Toppings- diced fresh tomato, scallions, cilantro, avocado, sour cream, hot sauce, lime

Line a 9 x 13 inch baking dish with parchment.

Arrange 8-10 taco shells in the best fitting arrangement. (You can also bake on a lined sheet pan, set on their side)

Stir the can of beans with a spoon and spoon 2 heaping tablespoons into each shell. Top with a little hot sauce if you want.

Top the beans with grated cheese and place in the oven for 15-20 minutes, or until warmed though.

While baking, prep the toppings- diced tomato, slice avocado, chop cilantro and scallions.

Garnish with optional hot sauce and sour cream.

Notes- Feel free to add cooked ground meat, shredded chicken in place of the beans, or in addition to.

This recipe is so easy and so tasty!  I used plant based minced meat and beans with a little tomato sauce, and topped with some chipolte sauce for some extra kick, super delicious.  Thank you so much!  I will be trying more recipes from your site as I'm trying to eat less meat.

This recipe was a complete success for the entire family! All 3 kids devoured them. We added some black beans along with the refried beans and it was delicious. Thank you!!

Your recipe inspired me and I kind of riffed off of it! I used the Trader Joe's refried beans (salsa style) - they are the bomb! I'm definitely going back to get more of those yummy creations. I used jack and cheddar cheese that I grated and then I used veggies that I already had - I diced and roasted a sweet potato, added black beans and TJ's roasted corn. I also made your creamy avocado sauce and used that instead of hot sauce. These were the best tacos I've ever made or even had! I ate three (I usually never eat more than two) and my husband ate nine of them! Admittedly the taco shells were on the small side, but still. Just thought I'd let you know how you inspired me and how people can actually use a lot of other ingredients, but that base of the TJ refried beans and cheese baked in the oven for 15 minutes, really makes a big difference. Thanks for the inspiration!

Brilliant technique! Something magical happens in the oven that has made me a new fan of hardshell tacos.

Clever use of the nacho technique for tacos!   Love being able to pop in oven to melt cheese/heat beans while I prep the fresh ingredients.  I usually make my own refried beans with black beans, onions, corn and spices  (I can't get past the texture/appearance of the  canned refried stuff ...not for me) so a bit slower, but my oven takes a while to preheat anyway so it's not really much of a time loss, and I can roast some extra  veggies like peppers and sweet potatoes tossed with tajin on a cookie sheet to go with.

Thank you, Sylvia! This recipe came in handy tonight because I needed a dinner idea that would come together quickly. Something magic happened in the oven to make the tacos way more delicious than I was expecting. I used refried beans for half of the batch and black beans for the other half (be sure to drain them extra-well or the bottom of the shell becomes soggy and may break), topped with a dash of hot sauce, then scallions soaked in lime juice, and finally melty cheese. Yum. A side of rice seasoned with homemade chili powder and a simple tossed salad made for a perfect meal. I'm excited to make these tacos again.

My family LOVES this recipe, and it's so quick and easy!  A miracle for busy weeknights.  Thank you!

You've done it again! I'm not sure what sorcery happens in the oven but these were so simple and so delicious. I'll have to try to TJs salsa refried beans next time since everyone is raving about them. Thank you for another keeper recipe!

I love this recipe!! It is so easy and delicious. Wondering if it'd still taste as good if I made it ahead? Should I bake it through and then reheat, or just prep and then bake when ready to eat?

Great easy recipe and agree the beans and cheese and any toppings are all that is needed. I started out with those extra thin corn tortillas so stuffed them and laid on their sides. Too keep them closed I put another sheet pan on top for awhile. Since pretty small tortillas, I had sides of tomato, peppers, onions etc with a salad on the side. I must look for the refried beans with salsa you mentioned, have not see those around us, but I "doctored" the vegetarian refried beans I used as I think I have seen you recommend in other recipes.

https://content.jwplatform.com/videos/qaGqkDgS.mp4

EASY Baked Tacos – a FAST and healthy dinner when you need to get something on the table ASAP. Video 

The EASIEST Baked Tacos

These quick white bean tacos are a healthy, plant-based option for your next taco night! Full of flavor and easy to make, they&#39;re a little bit smoky, lightly spicy, and sure to become a taco night favorite! Try them with other varieties of beans, too!

Chipotle White Bean Tacos

almonds

lemon juice

salt

nutritional yeast

agar agar powder

tortillas (corn, flour,

half of a large red onion, chopped (reserve 2 Tbsp

garlic,

avocado oil

chipotle flakes

smoked paprika

(15 oz.) can cannellini beans, rinsed and drained (or other,

fine sea salt

black pepper

lime wedges

avocado or guacamole

tomato, pico de gallo

chopped cilantro

Blend

Drain the soaked almonds. Place in a food processor with the lemon juice, salt, nutritional yeast, and water. Process until light and fluffy, stopping to scrape down the sides as needed. Maintain some of the texture of the almonds; this is different from other cheeses in that we're not looking for it to become completely smooth.

Heat

Add the agar powder to the processor and pulse several times to incorporate. Transfer the mixture to a small sauce pan. Cook over medium heat for a few minutes, whisking constantly. When you see some bubbling and know the mixture has reached boiling temperature, transfer to a small ramekin or bowl.

Chill

Refrigerate the cheese until ready to use. It will be set in about 30 minutes but can also be made in advance. Once cool, cover and keep refrigerated.

Make the Almond Queso Blanco:

Saute

Preheat a large skillet or sauté pan over medium heat. Dry saute the onion until translucent, about 5 minutes. Add the garlic and cook for about 30 seconds, stirring frequently. Add the beans and salt and stir to incorporate. 

Cook

Slide the bean mixture to one side of the pan. Add the oil to the open area of the pan, and add the chipotle, smoked paprika, and cumin to the oil. Quickly stir to blend the spices together, and then incorporate into the bean mixture. *If NOT using oil, add the spices directly to the beans. 

Cook for about 2 minutes until the beans are hot. Season with black pepper, and add a squeeze of lime to the pan if desired. Remove from heat.

Serve

Warm the tortillas. Fill with the bean mixture, and crumble the vegan cheese on top. Add the other toppings and serve warm.

Top 6 bean tacos recipes from across the web

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BBQ Bean Tacos with Pineapple Salsa

Vegetarian Sweet Potato Tacos With ...

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Spicy black bean tacos

Easy Baked Tacos

Chipotle White Bean Tacos

Top 6 bean tacos recipes from across the web

The most viewed bean tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BBQ Bean Tacos with Pineapple Salsa

Vegetarian Sweet Potato Tacos With ...

Smoky BBQ Bean Tacos (Vegan, GF)

Spicy black bean tacos

Easy Baked Tacos

Chipotle White Bean Tacos

The most viewed bean tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine