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Dinner Recipes

Vegetarian Chili Bean Tacos

Soft tacos are stuffed with a seasoned medley of saucy beans for a super-hearty supper.

Serving Size:


Active Time:

55 min.

Total Time:

55 min.


  • 1 Tbs. olive oil
  • 1 onion, chopped
  • 1 yellow pepper, diced
  • 1 poblano pepper, diced
  • 2 tsp. chili powder
  • 1 clove garlic, minced
  • 1 tsp. ground coriander
  • 1 tsp. dried oregano
  • 1 can (15.5 oz.) chili beans (black beans in mild chili sauce), undrained
  • 1 can (15.5 oz.) light red kidney beans, rinsed, drained
  • 1 can (15.5 oz.) cannellini beans, rinsed, drained
  • 1 can (10 oz.) mild red enchilada sauce
  • 12 fajita-size (about 6½”) soft flour tortillas
  • Toppings, such as sour cream, finely shredded Mexican cheese blend, chopped lettuce, sliced tomatoes, chopped fresh cilantro and limes


  1. In large pot, heat oil over medium heat; add onion, peppers, chili powder, garlic, coriander and oregano. Cook, stirring, until vegetables are softened, 5-7 minutes.
  2. Stir in all beans and enchilada sauce; bring to boil over medium-high heat. Reduce heat to low; cook, stirring occasionally, until thickened, 15-20 minutes. Cool slightly before serving.
  3. To serve, warm tortillas according to package directions. Divide filling among tortillas. Serve with toppings.

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