Massachusetts WIC Program

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


3-Bean Veggie Tacos

This 30-minute meal makes 10 tacos and will have your whole family wanting more!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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)


  • 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.
  • Uncover and stir, allowing extra water to evaporate for 1 minute.
  • Add the beans, chili powder, and cumin to the pan and stir for 2-3 minutes.
  • Add the cheese, cilantro, and juice of the lime and mix in until heated.
  • Warm the tortillas in the microwave for 30 seconds and serve with the bean mixture.


  • 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
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