Mixing mashed canned beans with whole beans and seasonings makes an incredibly simple taco filling from your pantry. Top these speedy 5-ingredient tacos with lettuce, tomato and salsa or any of your favorite taco toppings.
Nutrition per serving may change if servings are adjusted.
2 (15 ounce) cans black beans, rinsed
1 teaspoon ground cumin
½ teaspoon garlic powder
8 hard taco shells
¾ cup shredded Mexican cheese blend
Preheat oven to 325°F.
Mash half of the beans in a large bowl. Add whole beans, cumin and garlic powder; stir to combine. Fill each taco shell with about ⅓ cup of the bean mixture. Top with cheese. Place the filled tacos on a baking sheet and bake until the beans are hot and the cheese is melted, 12 to 15 minutes.
328 calories;11 g fat(6 g sat); 10 g fiber; 42 g carbohydrates; 15 g protein; 94 mcg folate; 20 mg cholesterol; 6 g sugars; 0 g added sugars; 140 IU vitamin A; 4 mg vitamin C; 215 mg calcium; 3 mg iron; 298 mg sodium; 484 mg potassium
We make these easy tacos almost every week. I love that the cheese gets all melty in the oven. They're a simple base that's ready for lots of crunchy veggie toppings and avocado. The kids like to eat them plain as is.