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Three Bean Tacos

These Three Bean Tacos are packed with flavor and nutrition! A delightful mix of beans and fresh veggies, perfect for any night.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup red onion diced
  • 1 cup red bell pepper diced
  • 1 cup yellow bell pepper diced
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can pinto beans rinsed and drained
  • 1 15 oz can red kidney beans rinsed and drained
  • 1/3 cup cilantro chopped
  • 1 unit lime Juice of
  • 2 tablespoons Old El Paso Taco Seasoning
  • to taste Salt
  • to taste black pepper
  • 10 count Old El Paso Bold Nacho Cheese Stand 'n Stuff Taco Shells

Instructions

  • In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for about 3-4 minutes until it becomes translucent. Next, toss in the diced red and yellow bell peppers, continuing to cook for an additional 5 minutes until they are tender and slightly caramelized.
  • Once your vegetables are ready, it’s time to add the star ingredients! Stir in the black beans, pinto beans, and red kidney beans. Mix well to combine all the flavors.
  • Sprinkle the taco seasoning over the bean and vegetable mixture. Squeeze in the juice of one lime and add the chopped cilantro. Stir until everything is evenly coated with the seasoning. Season with salt and black pepper to taste. Allow the mixture to cook for another 5 minutes to let the flavors meld beautifully.
  • While the filling is cooking, preheat your taco shells according to the package instructions. This usually takes just a few minutes in the oven and adds a delightful crunch to your tacos.
  • Once the shells are warm and the filling is ready, it’s time to assemble! Spoon the three bean mixture generously into each taco shell. Top with your favorite toppings such as shredded cheese, lettuce, chopped tomatoes, diced avocado, sour cream or Greek yogurt, and additional cilantro.

Equipment

  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Can opener
  • Serving Platter

Notes

  • Prepare the bean filling ahead of time and store it in the refrigerator for up to three days.
  • For a spicy kick, add diced jalapeños to the vegetable mixture.
  • Substitute black beans with chickpeas for a different flavor profile.