This vegan bean taco filling is a hearty and flavorful option for your next taco night. Packed with protein-rich beans, sweet corn, and a blend of spices, it's a satisfying and nutritious choice that will please both vegans and non-vegans alike. The combination of black beans and kidney beans provides a robust texture, while the bell pepper and onion add a touch of sweetness and crunch.
If you don't usually stock black beans or kidney beans in your pantry, you'll need to pick these up at the supermarket. They are typically found in the canned goods aisle. Additionally, make sure to grab a can of corn, which is also usually located in the same section. The spices like chili powder, cumin, and paprika can be found in the spice aisle if you don't already have them at home.
Ingredients For Vegan Bean Taco Filling Recipe
Olive oil: Used for sautéing the vegetables, adding a rich flavor and helping to cook them evenly.
Onion: Adds a sweet and savory base flavor to the filling.
Garlic: Provides a pungent and aromatic depth to the dish.
Bell pepper: Adds a crunchy texture and a hint of sweetness.
Black beans: A protein-rich legume that gives the filling a hearty texture.
Kidney beans: Another protein-packed bean that complements the black beans.
Corn: Adds a touch of sweetness and a pop of color to the filling.
Chili powder: Brings a mild heat and a complex flavor profile.
Cumin: Adds a warm, earthy flavor that enhances the overall taste.
Paprika: Provides a subtle smokiness and a vibrant color.
Water: Helps to blend the spices and ingredients together, creating a cohesive filling.
Technique Tip for This Recipe
When cooking the onion until translucent, make sure to stir frequently to avoid burning and to ensure even cooking. This step is crucial as it helps to develop a sweet and savory base for the taco filling. Additionally, when adding the garlic and bell pepper, continue to stir to prevent the garlic from burning, which can impart a bitter taste to the dish.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and neutral flavor, making it a great alternative for sautéing.
onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can add a subtle depth of flavor to the dish.
garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.
bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a slightly smoky flavor, adding a different dimension to the taco filling.
black beans - Substitute with pinto beans: Pinto beans have a creamy texture and mild flavor, making them a suitable replacement for black beans.
kidney beans - Substitute with chickpeas: Chickpeas have a firm texture and nutty flavor, providing a different but complementary taste and texture.
corn - Substitute with frozen peas: Frozen peas can add a sweet and slightly crunchy element to the filling, similar to corn.
chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level but is more intense, so use it sparingly.
cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor, which can provide a different but pleasant taste.
paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor profile.
water - Substitute with vegetable broth: Vegetable broth adds extra flavor and richness compared to plain water.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
- Allow the bean taco filling to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
- Transfer the cooled filling to an airtight container. For best results, use a container that fits the amount of filling closely to minimize air exposure.
- Label the container with the date to keep track of freshness. The filling can be stored in the refrigerator for up to 4-5 days.
- For longer storage, portion the filling into freezer-safe bags or containers. Flatten the bags to save space and ensure even freezing.
- Label the freezer bags with the date and contents. The filling can be frozen for up to 2-3 months.
- When ready to use, thaw the frozen filling in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.
- Reheat the filling in a pan over medium heat, stirring occasionally until warmed through. You can add a splash of water or vegetable broth if the mixture seems dry.
- Enjoy the reheated filling in taco shells, tortillas, or as a topping for salads and grain bowls.
How to Reheat Leftovers
Stovetop Method: Heat a skillet over medium heat. Add a splash of olive oil or a bit of water to prevent sticking. Add the leftover vegan bean taco filling and stir occasionally until heated through, about 5-7 minutes. This method helps maintain the texture and flavor of the filling.
Microwave Method: Place the vegan bean taco filling in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until thoroughly warmed.
Oven Method: Preheat your oven to 350°F (175°C). Spread the vegan bean taco filling evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 15-20 minutes, stirring halfway through, until the filling is hot.
Steamer Method: Place the vegan bean taco filling in a heatproof dish that fits into your steamer basket. Steam over boiling water for about 10 minutes, or until heated through. This method keeps the filling moist and flavorful.
Instant Pot Method: Use the sauté function on your Instant Pot. Add a small amount of olive oil or water, then add the vegan bean taco filling. Stir occasionally and heat for about 5 minutes, or until warmed through. This method is quick and efficient.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the vegan bean taco filling in an air fryer-safe dish or on a piece of foil. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method adds a slight crispiness to the filling.
Best Tools for This Recipe
Pan: A large pan is essential for cooking the filling over medium heat.
Spatula: A spatula is useful for stirring the ingredients and ensuring they cook evenly.
Knife: A sharp knife is needed to dice the onion and bell pepper, and to mince the garlic.
Cutting board: A cutting board provides a safe surface for chopping vegetables.
Can opener: A can opener is necessary to open the cans of black beans, kidney beans, and corn.
Measuring spoons: Measuring spoons are used to measure out the spices and olive oil accurately.
Measuring cup: A measuring cup is used to measure the water.
Colander: A colander is useful for draining and rinsing the beans and corn.
Stove: A stove is needed to heat the pan and cook the ingredients.
Taco shells or tortillas: Taco shells or tortillas are used to serve the warm filling.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Dice the onion, mince the garlic, and chop the bell pepper ahead of time to streamline the cooking process.
Use canned beans: Opt for canned black beans and kidney beans to save time on soaking and cooking.
Pre-measure spices: Measure out the chili powder, cumin, and paprika before you start cooking to make the process smoother.
Cook in batches: Double the recipe and freeze half for a quick meal later.
One-pan method: Use a large pan to cook everything together, reducing the number of dishes to wash.
Vegan Bean Taco Filling Recipe
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- Salt and pepper to taste
- 0.25 cup water
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced onion and cook until translucent.
- Add minced garlic and diced bell pepper, cook for another 3-4 minutes.
- Stir in black beans, kidney beans, and corn.
- Add chili powder, cumin, paprika, salt, and pepper.
- Pour in water and mix well.
- Cook for another 5-7 minutes, stirring occasionally.
- Serve warm in taco shells or tortillas.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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