Veggies and Bean Tacos

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Rustic Mexican food is not as complicated as you think. I know it might be easy for me to say. I was born sorting beans and turning tortillas on the comal, or griddle. But, I truly believe that some of you overthink Mexican food. That’s why I’m posting the easiest recipe I know: Veggies and Bean Tacos.

It’s one of my go-to recipes. Hearty, vegetarian, healthy, and absolutely delicious. Oh wait! Did I mention it is super fast to make? Dinner in under 30 minutes are the best. Am I right? Or am I right?

When I was little, my mom would go to the grocery store with large bins full of pinto beans and rice. I would stick my hands in them. There was something about the texture that made me say OOOOOH! Then my mom would yell at me because God knows where my hands had been. You still had to take them home, wash them, and cook the pinto beans. Why not play with them first? Ha! The loose spices, though, I completely understood… like the cumin container. I would just stick my face in it and give it a good whiff. Mmm….

PS: If you don’t wash your beans, they will taste like dirt. Wash ’em! Wash ’em good!

If you’re not into waiting around for-EVAH for beans to cook, there are canned beans. But I will tell you, they just don’t taste the same as the freshly cooked ones. So each week, I go through the trouble of making my own beans. Eat them alone with a dozen tortillas, make tostadas, or make my Veggies and Bean Tacos… Riquísimo.

After I dished up Little Red, I added some chipotle to the pan and let it simmer for a few minutes before building my tacos. You can serve them with Mexican rice or a green salad. iBuen Provecho!

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Veggies and Bean Tacos

Hearty, vegetarian, and absolutely delicious tacos for every night of the week.

5 from 1 vote

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 4

Calories: 148kcal

Author: Maggie Unzueta

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ ½ red pepper diced
• ▢ 1 zucchini diced
• ▢ ½ onion diced
• ▢ 1 cup cooked pinto beans reserve the juice
• ▢ ½ bouillon cube
• ▢ 2 tablespoons ground cumin
• ▢ Dash of ground oregano
• ▢ Salt and pepper
• ▢ Also Need:
• ▢ Tortillas
• ▢ Green onions sliced
• ▢ Cilantro finely chopped
• ▢ Cheddar cheese
• ▢ Sour cream

Instructions

• In a deep saucepan, heat oil.
• Add red pepper and zucchini. Cook for 1 minute.
• Add onion, salt and pepper. Cook for another minute.
• Add cooked pinto beans and about ½ cup of the bean juice.
• Add bouillon, cumin, and oregano. Let simmer for 7 minutes. Taste for salt. The liquid will have thickened.
• Heat tortillas. Top tortillas with bean mixture and the remaining ingredients.
• Enjoy!

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 185mg | Potassium: 431mg | Fiber: 6g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 29.9mg | Calcium: 71mg | Iron: 3.5mg

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

What’s the easiest recipe you know?