Three Bean Crispy Tacos

We’ve talked about adding beans to taco meat to stretch the protein out a little further. But now, it’s time to take it even further. To “three bean” tacos.

So my idea for “three bean tacos” turned into a “two bean” taco!  If you look close enough, you’ll notice that there are only 2 beans in these tacos. Only the black beans and pinto beans made the cut.

I accidentally grabbed the bag of just pinto beans from the freezer.  Last time I made a batch of dried beans (how to cook dried beans here), I froze some red kidney beans with some pinto beans in the same baggie…knowing that I’d be using them for this recipe.

BUT.

Since I grabbed the wrong bag…you’ll just have to image some red kidney beans in there.

And this meal is just the beginning of my new love affair with avocados.

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Three Bean Crispy Tacos

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 15 minutes

Ingredients

  • 1 lb. ground chuck ($1.79)
  • 3 cups cooked beans, pinto and black in this case! ($.60)
  • 1 15 oz can diced tomatoes, drained ($.29) Bought on sale with coupon and store discount
  • 3 Tbsp homemade taco seasoning ($.10)
  • 8 hard shell tacos ($1) Bought on sale with store discount
  • Handful or so shredded lettuce ($.05)
  • 1 cup rice ($.20)
  • 1 avocado, sliced ($1)
  • Couple drops of lime juice ($.01)

Directions

  • Brown the ground chuck and drain.  Return it to the skillet and add the cooked beans, diced tomatoes, and homemade taco seasoning.  Let simmer for 5 minutes or so.

  • Meanwhile, slice the avocado. (How to select and cut an avocado. You can’t always believe that “Ripe for Tonight” sticker!)
  • And cook the rice as directed on the package.

  • Squeeze gently so the slices pull away from the avocado.

  • Assemble the tacos with the lettuce and taco meat. (I left out cheese, but my all means, sprinkle some on top.)
  • Place the avocado on top of the rice and add a few drops of lime juice. Divine.


Serve Three Two Bean Crispy Tacos with Avocado-Lime Rice.

Cost $5.04…This easily made enough taco meat for 8 adults!

And here’s my leftovers idea for you…

Leftover meat and a tortilla, warmed…with a few avocado slices.

(There’s that avocado again. Must be true love.)

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Comments

  1. Nicole says

    Avocados have been on sale in my area for .50-.88. They can be refrigerated once ripe to extend their shelf life!

  2. says

    Oh yum!!
    We have started putting avocados in our green smoothies.They are surprisingly a yummy addition. We drink green smoothies 3x a day and when the avocados go on sale they are a welcome addition to our smoothie!!

    I just made a curried black bean and couscous dish (just posted the recipe today). We are really getting into bean dishes.
    I will have to try these tacos out!! Thanks :)

  3. says

    I love to add beans to my tacos but my kids & dh pick them out. The way I outsmarted them was to mash the beans (heat & add a bit of water to get them to the right consistency) and then add them to the taco meat. No body but me knows they’re in there!

    Oh, I also wanted to tell you that your photography has been looking really great. Are you using a new camera?

    • BattyPatty says

      Thanks for that tip. I mentioned adding beans to our taco filling (want to add nutrients and save money) and was met with a sour face. That’ll teach them, lol.

  4. says

    I’ve had this recipe sitting in my email box for a few weeks now and am finally ready to print! I LOVE adding beans to things. I’ll for sure make this and link it back to you, this looks super, thanks!

  5. says

    My partner and I stumbled over here from a different website and thought I should check
    things out. I like what I see so i am just following you.
    Look forward to checking out your web page repeatedly.

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