In today’s post, I’m sharing my family’s favourite Saturday night Mexican Bean Tacos. This recipe is just perfect for when you need something quick and easy to prepare. It’s so tasty and filling! And even though my family has eaten this meal hundreds of times now, we still look forward to it every weekend. There is something really fun and satisfying about biting into a crispy taco shell!
For speed and ease, we use a can of mixed beans in spicy tomato sauce and add some extra kidney beans, veggies and seasoning mix to make one delicious and nutritious taco filling.
This is one of Mark’s ‘signature’ dishes and Lucien is also a dab hand at making it too. It’s super easy to make so definitely one to encourage the kids to get involved in. They may need some help filling the taco shells but, after years of practice at perfecting them, Mark happily shares his ‘pro tip’ in the recipe notes section below.
Quick & Easy Mexican Bean Tacos
- ½ TBSP olive oil
- 1 red onion diced
- 1 sweet Romano or red bell pepper deseeded and diced
- 125 g / 1½ cups chestnut (crimini) mushrooms diced
- 400 g / 14 oz can Taco mixed beans (aka ‘Mixed Beans in a Spicy Tomato Sauce’*)
- 400 g / 14 oz can kidney beans rinsed and drained
- 3 tsp taco or fajita spice mix**
- 12 crunchy corn taco shells
- Romano lettuce shredded
- Dollop of hummus or mayonnaise
- Pre-heat the oven to 200C / 400F.
- Gently heat the oil in a large frying pan (skillet).
- Fry the onions on medium heat until they start to soften. Add the pepper and mushrooms and continue cooking until the mushrooms have started to release their liquid. Add the taco beans (with sauce) and kidney beans. Sprinkle in some taco/fajita spice mix and stir through. Simmer on medium heat, stirring now and then until the sauce has thickened. Taste test and adjust the seasoning to suit.
- When the beans are almost ready, arrange the taco shells upside down in a deep sided oven tray. Bake in the oven until they have crisped up (we tend to leave them in longer than the packet instructions… usually about 5 minutes at 200C fan).
- When ready, divide the mixture between the taco shells [see Note *** for Mark's Pro Tip]. Arrange four in each bowl and tuck some salad leaves down the sides. Finish with a dollop of hummus or mayonnaise and serve.
- The tacos are best eaten immediately (otherwise they go soggy). Any leftover bean filling can be stored in an airtight container in the fridge for up to three days.
N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.
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If you try these Mexican Bean Tacos (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media and they’ll find their way to me. You can also connect with me on my social media channels here: Instagram, Twitter, Facebook, Pinterest.