Go Back

Quick & Easy Mexican Bean Tacos

This recipe is perfect for nights when you need to make something quick and easy. It’s my family’s favourite Saturday night meal and even though we’ve eaten it hundreds of times now, we still always look forward to it. There is something really fun and satisfying about biting into a crispy taco shell, and the bean filling is delicious, nutritious and filling!
Hands On Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine Mexican
Servings 3


  • 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 (or black beans) rinsed and drained
  • 3 tsp taco or fajita spice mix**
  • 12 crunchy corn taco shells

Suggested accompaniments

  • 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.


* We used Tesco Taco beans in spicy tomato sauce
** Our favourite is Old El Paso Smoky BBQ Fajita seasoning mix
*** Pro tip from Mark - leave the taco shells in the hot tray while you fill them as this keeps them warm and crispy.
Keyword Budget Vegan Meals, Easy Vegan Meals, Family Friendly, Gluten-Free, Student Vegan Meals, Vegan, Vegan Dinners, Vegan Recipe