Vegan Bean Taco Filling – A Southwest Dressing Combo

vegan bean taco filling

If I needed to pick a most loved kind of nourishment, I’d most unquestionably pick Mexican. Without fail. I could eat chips and guac day by day for whatever is left of my life and never get exhausted. Evah. What I cherish most about Mexican nourishment, at any rate when it’s naively constructed, is the means by which crisp and solid it can be. When you stack up on healthy fixings like beans, and veggies, and pack in a huge amount of exemplary Mexican flavors with onion, chili powder, and cumin – it’s insane how effortlessly your taste buds will deceive into supposing you’re noshing on something absolutely wanton. Enter Vegan Bean Taco Filling. While my go to taco filling is typically a group of veggies and beans, as in these Black Bean Lettuce Wraps, I’ve as of late wound up on a vegan bean kick.

Vegan Bean Taco Filling – A Southwest Dressing

As lip smacking as this Vegan Bean Taco Filling may be, it’s made significantly more calculable when sprinkled with my Southwest Dressing. The “southwest” vibe originates from liberal measures of cumin and chili powder and a crush of lime juice. It’s quite, entirely top notch and has been discovering its way into much more than tacos around here. Showered over broiler cooked potatoes. Slathered on veggie burgers. You get the thought.

Preparation Time: 15 minutes | Cooking Time: 15-25 minutes |

Total Time: 30-40 Minutes | Serving – 8 people (142 Calories)


  • 1 Tablespoon Olive Oil
  • 1 Onion,
  • Diced 2 Cloves Garlic, Minced
  • 1 Bell Pepper, Chopped
  • 2 (14.5 ounce) Cans Black Beans, Rinsed, Drained and Mashed
  • 2 Tablespoons Yellow Cornmeal
  • 1&1/2 Tablespoons Cumin
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Chili Powder
  • 1 Cup of Salsa

How to Cook

  • At the first place, Heat olive oil in a medium skillet over medium heat.
  • Then mix in Onion, Garlic, and Bell Pepper and cook until delicate.
  • At that point mix in Crushed Beans. Include the Cornmeal.
  • At last blend in Cumin, Paprika, Cayenne, Bean, Chili powder, and Salsa.

Cover with top and cook 5 minutes.

This Vegan Bean Taco Filling and Southwest dressing combo is extraordinary in different non-taco cycles too. We’ve dumped the taco shells inside and out and prepared everything in a bowl to influence an exceptionally packable taco serving of mixed greens to lunch. Or, on the other hand, attempt a stuffed burrito, finished with lettuce and slathered with dressing. You could likewise go the apathetic course and scoop every one of the things into your mouth with chips. I won’t tell.

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