Best Three Bean Tacos Recipes

THREE BEAN TACOS

Three Bean Tacos image

Lean, mean, and full of beans, these tasty tacos also feature corn and all of your favorite toppings! A delicious and flavorful taco night recipe perfect for the whole family.

Provided by B&M

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 12

Number Of Ingredients 8

Ingredients

1 (16 ounce) can B&M® Original Baked Beans
1 (15.5 ounce) can Joan of Arc® Light Red Kidney Beans, rinsed and drained
1 (15 ounce) can Joan of Arc® Black Beans, rinsed and drained
1 (11 ounce) can Green Giant® SteamCrisp® Mexicorn®
1 (1.25 ounce) package Ortega® Taco Seasoning Mix
¾ cup water
12 Ortega® flour tortillas, warmed
Queso fresco, lettuce, and red onion for topping

Steps:

Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
Serve in warm tortillas with your favorite taco toppings.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 45.8 g, Fat 2.1 g, Fiber 6.7 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 732.9 mg, Sugar 6.7 g

THREE-BEAN TACOS

Three-Bean Tacos image

This is a delicious taco recipe without meat. It's very flavorful, and you don't even miss the meat. When you want something quick and you don't have any meat, this is wonderful.

Provided by AmyZoe

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 garlic clove, minced
1 cup garbanzo beans, rinsed and drained
1/2 cup black beans, rinsed and drained
1/2 cup pinto beans, rinsed and drained
8 ounces tomato sauce
12 taco shells
3/4 cup shredded iceberg lettuce
3/4 cup diced tomato
1/2 cup sharp cheddar cheese, shredded
1/2 cup salsa

Steps:

Heat oil in a large skillet over medium-high heat until hot.
Add onion, bell peppers, chili powder, oregano, cumin, and garlic and saute for 2 minutes.
Add garbanzo beans, black beans, pinto beans, and tomato sauce.
Bring to a boil and reduce heat.
Simmer for 20 minutes or until thick.
Heat taco shells and spoon 1/4 cup of the bean mixture into each taco shell.
Top with toppings.

Nutrition Facts : Calories 307.3, Fat 11.1, SaturatedFat 3.1, Cholesterol 9.9, Sodium 691.4, Carbohydrate 44.6, Fiber 9.2, Sugar 5.9, Protein 10.7