Name: Canned Bean Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cans (15 ounces each) of beans (black beans, pinto beans, or your choice), drained and rinsed 1 tablespoon olive oil 1 small onion, diced 1 garlic clove, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika Salt and pepper to taste 8 small soft taco shells or tortillas Toppings (choose your favorites): Shredded lettuce Diced tomatoes Sliced avocado Salsa Sour cream or Greek yogurt Shredded cheese (cheddar, Mexican blend, or vegan cheese) Fresh cilantro Lime wedges

Why You’ll Love This Recipe

Canned Bean Tacos are a great choice for anyone looking for a fast, healthy, and tasty meal. The beans provide protein and fiber, making these tacos filling and nutritious. They’re easy to customize with your favorite toppings, whether you prefer creamy avocado, tangy salsa, or a sprinkle of cheese. Plus, you can use any kind of canned beans you like—black beans, pinto beans, kidney beans, or even a mix of different types. This recipe is perfect for meal prep, busy nights, or when you just want a simple yet satisfying dinner.

Ingredients

2 cans (15 ounces each) of beans (black beans, pinto beans, or your choice), drained and rinsed
1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
8 small soft taco shells or tortillas
Toppings (choose your favorites):
- Shredded lettuce
- Diced tomatoes
- Sliced avocado
- Salsa
- Sour cream or Greek yogurt
- Shredded cheese (cheddar, Mexican blend, or vegan cheese)
- Fresh cilantro
- Lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Add the minced garlic to the skillet and cook for another 1 minute, until fragrant.
Stir in the drained and rinsed beans, chili powder, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, mashing the beans slightly with a spoon or potato masher as they heat up. You want some beans mashed for texture, but leave some whole for added bite.
While the beans are cooking, warm the taco shells in the oven or microwave according to package instructions.
Once the beans are heated through and well-seasoned, remove from heat and set aside.
To assemble the tacos, spoon the seasoned beans into each taco shell. Top with your favorite toppings like shredded lettuce, diced tomatoes, avocado slices, salsa, sour cream, cheese, and a sprinkle of fresh cilantro.
Serve with lime wedges for an added burst of freshness.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Add protein: For extra protein, top the tacos with grilled chicken, ground beef, or crumbled tofu.
Spicy version: Add a diced jalapeño, hot sauce, or a pinch of cayenne pepper to the beans for some heat.
Vegan option: Skip the cheese or use vegan cheese, and opt for a dairy-free sour cream alternative for a fully vegan meal.
Grilled veggies: Add some grilled bell peppers, zucchini, or corn for a more filling and flavorful taco.
Make it crunchy: Use crunchy taco shells instead of soft tortillas for extra texture and a different bite.

Storage/Reheating

Storage: Store leftover seasoned beans in an airtight container in the refrigerator for up to 3 days. Keep the taco shells and toppings separate to avoid sogginess.
Reheating: Reheat the bean mixture on the stove over medium heat until warmed through. You can reheat taco shells in the oven or microwave.

FAQs

Can I use frozen beans instead of canned beans?

Yes, if you have frozen beans on hand, you can thaw them and use them in place of canned beans. Just make sure to drain and rinse them before cooking.

Can I make these tacos ahead of time?

You can prepare the seasoned bean mixture ahead of time and store it in the refrigerator. When you’re ready to eat, simply warm it up and assemble the tacos with fresh toppings.

What are the best beans to use for tacos?

Black beans and pinto beans are the most common choices, but kidney beans, garbanzo beans, or a combination of different beans work well, too. Choose whichever you prefer based on taste or what you have on hand.

Can I add cheese to these tacos?

Yes, shredded cheese is a popular topping for these tacos. You can use cheddar, Mexican blend, or any cheese of your choice. For a dairy-free option, try vegan cheese.

Can I make these tacos gluten-free?

Yes, simply use gluten-free tortillas to make these tacos suitable for a gluten-free diet.

How can I make these tacos spicier?

Add diced jalapeños to the bean mixture, or drizzle your tacos with hot sauce for an extra kick. You can also sprinkle cayenne pepper on top of the tacos for added heat.

How long do canned beans last after opening?

Once opened, canned beans should be stored in the refrigerator in an airtight container and used within 3-4 days.

Can I use dry beans instead of canned beans?

Yes, you can cook dry beans and use them in this recipe. Just be sure to cook and season the beans properly before using them in the tacos.

What other toppings can I add to these tacos?

Feel free to get creative! You can add ingredients like pickled onions, diced mango or pineapple, jalapeño slices, or even a drizzle of tahini sauce for a unique flavor.

Can I use hard taco shells instead of soft tortillas?

Yes, you can definitely use hard taco shells for a crunchier texture. Just be careful not to overfill them, as they can break easily.

Conclusion

Canned Bean Tacos are the perfect quick meal that doesn’t compromise on flavor. With the combination of seasoned beans, fresh toppings, and soft taco shells, they’re both satisfying and versatile. This recipe is not only a great option for meatless meals, but it’s also an easy, budget-friendly way to enjoy tacos any night of the week. Customize them with your favorite toppings, and enjoy this delicious, hearty dish!