Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.


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3-Bean Veggie Tacos
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
This 30-minute meal makes 10 tacos and will have your whole family wanting more!
Course: Main Dish
Servings: 10 servings
  • 1 tbsp olive oil
  • 1 bag frozen peppers and onions
  • 1 15oz can low-sodium black beans rinsed and drained
  • 1 15oz can pinto beans rinsed and drained
  • 1 15oz can red kidney beans rinsed and drained
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup chopped cilantro
  • 1 lime
  • 10 whole wheat tortillas
  • 1 diced tomato (optional)
  • 1 diced avocado (optional)
  • 8 oz low fat plain yogurt (optional)
  • 1 bunch fresh cilantro (optional)
  1. Heat oil in a large pan on medium heat and add frozen peppers and onions and cover. Allow to cook covered for 2-3 minutes until thawed.
  2. Uncover and stir, allowing extra water to evaporate for 1 minute.
  3. Add the beans, chili powder, and cumin to the pan and stir for 2-3 minutes.
  4. Add the cheese, cilantro, and juice of the lime and mix in until heated.
  5. Warm the tortillas in the microwave for 30 seconds and serve with the bean mixture.
Recipe Notes
  • Use leftover chicken, beef, or pork in place of half the beans
  • Use fresh peppers if available
  • Add a small can of corn, rinsed & drained
  • Try corn tortillas instead of wheat
  • Serve over brown rice if you don’t have tortillas
  • Use leftovers for a taco salad the next day