Vegan Bean Taco Filling

Ingredients and Weight:

• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can kidney beans, rinsed and drained
• 1 (14-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1 (4-ounce) can diced green chilies, undrained
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• Salt to taste

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Stir in chili powder, cumin, and black pepper.
5. Add black beans, kidney beans, corn, tomatoes, and green chilies.
6. Bring to a simmer and cook for 15 minutes, or until heated through.
7. Season with salt to taste.

Nutritional Information:

• Calories: 250 per serving
• Protein: 15 grams
• Carbohydrates: 40 grams
• Fiber: 10 grams
• Fat: 5 grams

Dish Characteristics:

• Savory, flavorful, and slightly spicy
• A healthy and filling plant-based taco filling
• Perfect for tacos, burritos, or salads
• Can be customized with additional vegetables or spices

User Comments:

• "This taco filling is so delicious and easy to make! I can't believe it's vegan."
• "I love that this recipe is so versatile and can be used in a variety of dishes."
• "The perfect filling for a hearty and satisfying Mexican meal."

Special Precautions and Tips:

• If you don't have any chili powder, you can substitute 1 tablespoon of a blend of paprika, cumin, and oregano.
• For a spicier taco filling, add 1/4 teaspoon of cayenne pepper or diced jalapeño.
• To make the taco filling ahead of time, cook it according to the instructions and let it cool completely. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.