Three-Bean Tacos

  • zenlunch Posted: 02/27/10
    Worthy of a Special Occasion

    I was surprised at how good this recipe turned out, though I did add about a 1/4 cup of fresh cilantro to the beans (which gave it an excellent boost in flavor) and I also added some mashed avocado and a little light sour cream as well. I agree with other reviewers that the leftover beans are a bit of a question mark, but I suppose there are other recipes out there that can use the extras. Overall, very please with this one and will definitely make it again!

  • Olycon Posted: 11/08/11
    Worthy of a Special Occasion

    These were rather bland. I added about 1/2 tsp. cayenne pepper to give it a bit of a kick. Even then, it wasn't that flavorful. That being said, I did not have chickpeas so I used a whole can of black beans and 1/2 a can of pinto beans. I used home-made tomatoe sauce that is more geared towards a pasta. Still, once I topped it with slasa, cheese and sour cream, it was fine. Just not great.

  • dawnt77 Posted: 04/01/14
    Worthy of a Special Occasion

    I had about a cup of leftover homemade black beans so I used that and a can of pinto beans, only used red bell pepper, salsa instead of tomato sauce, and thyme instead of oregano. We each had 2 tacos, one whole grain crispy and one small corn tortilla. Served with roasted veggies. Great meatless Monday!!

advertisement

More From Cooking Light