Vegan Bean Taco Filling

229 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  BandE

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

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (229)

Rate This Recipe


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!

More Reviews

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Vegan Black Bean Soup


next recipe:

Vegan Black Bean and Sweet Potato Salad