Three Bean Tacos Recipes

THREE-BEAN TACOS

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.

THREE BEAN TACOS

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.

BEAN TACOS

Steps:

• Heat a large saute pan over high heat. Add the oil and swirl the pan to coat. When the oil starts to shimmer, add the carrots and onions. Sprinkle liberally with salt and pepper and cook until tender and lightly browned in spots, stirring occasionally, about 8 minutes.
• Reduce the heat to medium then stir in the garlic, jalapeno, cumin and 1 tablespoon water and cook until the jalapeno is tender, stirring constantly, 2 to 3 minutes. Add the beans and stir to coat in the vegetables and cumin. Add the orange juice, 1/2 cup water and a large pinch of salt and pepper.
• Bring to a boil over medium-high heat then reduce to a strong simmer. Cook, stirring occasionally, until the beans are tender but not mushy and the liquid has mostly evaporated leaving only a thin coating of sauce on the beans, about 5 minutes. Season with salt and pepper if needed.
• Transfer the beans to a serving bowl and serve alongside the tortillas, cilantro and hot sauce.

THREE-BEAN TACO CHILI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese.