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Vegan Bean Taco Filling

Vegan Bean Taco Filling

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Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet


  1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.
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This was very good. I served these on hard taco shells for a change of texture. I didn't have any cayenne pepper, so I added some crushed red pepper flakes instead. I also added about a cup and a half of cooked rice and about 2/3 cup of frozen corn. Terrific topped with avocado, tomato, and lettuce. It made a lot and the leftovers were great too.


Definitely a keeper. My daughter is vegan, while the rest of the family isn't. My husband usually can't stand non meat recipes, and loved this one!! With chips, salsa and cheese, it's the best. Thanks for the great recipe.


I LOVED these! I followed the recipe exactly and served on warm tortillas with cabbage - it was quick and very easy. We will definitely be having these again. Thanks! Update...I have been serving these on corn tortialls and find that the tortillas come apart very easily. So this time I made a quesadilla with two corn tortillas and stuffed it with the taco filling and some sour cream. Yummy and much easier to eat!