Now that the days are longer, I get to take photos and videos of new food I cook for my family. I love cooking and experimenting with new recipes and ingredients. Also, love “veganising” some meat based recipes. This 30 Minutes Vegan Mexican Beans (Taco and Tortilla Filler) Recipe is one of those.
In an attempt to get more quality time out of our evenings (for helping the children with home work, catching up on some chores or just relax), I started to consciously reduce the time I spend with cooking. As much as I love cooking, I can’t possibly spend an hour or more making dinner every night. So right now, I’m trying to come up some new dinner ideas, that I can cook once in every fortnight and I can make it work for (almost) everyone.
30 Minutes Vegan Mexican Beans (Taco and Tortilla Filler) Recipe
My husband, daughter and myself love Mexican food and generally just need a freshly cooked filler for our tacos or tortillas plus some rice for a complete Mexican dinner. Now, I don’t eat meat but my husband and daughter do – occasionally – and so I just prepare it separately: I simply roast some diced chicken breast in a pan. They can then mix that into their bean and veggie stew. This worked out quite well for us.
This 30 Minutes Vegan Mexican Beans (Taco and Tortilla Filler) Recipe is really ready in half an hour, and you can even save some for later in the freezer, which makes it a great batch cooking recipe as well. Just double the measurements and another weekday dinner is sorted!
You can add your favourite Mexican dips and toppings to it as well.
Vegan Mexican Beans Taco and Tortilla Filler - A quick and simple beans and vegetable stew with Mexican spices to fill tacos and tortillas
- 1 400g can of red kidney beans drained
- 1 100g can of unsalted sweetcorn drained
- 3 large Portobello mushrooms thickly sliced
- 1/2 green bell pepper sliced
- 1 red bell pepper or Romano pepper sliced
- 1 small red onion finely chopped
- 1 400g chopped tomato can
- 4 cloves garlic minced
- 1/2 fresh jalapeño sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- handful fresh coriander chopped
- 1/3 tsp brown sugar
- salt and pepper to taste
- 1 lime to serve with
Chop up all the vegetables and drain the canned products and place them into a large skillet or wok dish. On medium heat, start simmering them.
When the vegetables starts stewing up after 8-10 minutes of simmering, add the the sugar and all the spices, expect the fresh coriander. Mix well and simmer for another 1-2 minutes, stirring frequently. Then add the tomato sauce and cook for a further 10 minutes.
Finally, add the fresh coriander and cook for another 2-3 minutes.
Serve immediately with rice, taco or tortilla wraps, squeezing some fresh lime juice over the dish when serving. You can top with grated cheese, sour cream (or the vegan version of them) and guacamole.
If you enjoyed this his 30 Minutes Vegan Mexican Beans (Taco and Tortilla Filler) Recipe, maybe you’d enjoy some other Mexican flavours – inspired recipes as well.