At three apiece, these bean tacos make a filling and comforting vegetarian dinner. Marinated onions bring a bright tang and the watercress adds a peppery crunch. If you like extra heat, add more sriracha to the beans.
These spicy bean tacos are full of bold, satisfying flavour and make a brilliant meat-free dinner any night of the week. Use store-bought corn or wheat tortillas, or make your own for a more authentic touch. The mix of cannellini and kidney beans gives the filling a hearty texture, while creamy feta and avocado balance the spice. Quick marinated onions add tang and the watercress finishes everything with a fresh, peppery bite. This recipe comes together in about 30 minutes and is easy to scale up or down.
Table of Contents
- 📋 Ingredients
- 📺 Watch how to make it
- Pro Tip
- 🍽️ What to serve it with
- 🍲 More fantastic vegetarian recipes
- ? Frequently Asked Questions
- Spicy Bean Tacos Recipe
📋 Ingredients
Spicy Beans
Marinated Onions
Wraps and Toppings
📺 Watch how to make it
Full recipe with detailed steps is included in the recipe card at the end of this post.
- Mix the marinated onion ingredients (except the olive oil and oregano) in a small bowl and leave to sit, stirring occasionally.
- Combine the beans, seasonings, passata and sriracha in a saucepan. Heat gently, stirring often and mashing some of the beans with the back of a spoon for texture.
- Once the beans are hot, finish the onions by stirring in the olive oil and oregano.
- Assemble the tacos and serve immediately.
Pro Tip
For a quick tang, toss the sliced onions with salt and vinegar first and leave them for 15 minutes. Add the oil and oregano just before serving. If making the onions ahead, combine all ingredients and allow 3–4 hours for the flavours to develop; they will keep for 2–3 days covered at room temperature.
Ready in around 30 minutes, this is a fast, flavourful weeknight dinner.
Pin this now to find it later
Pin It
🍽️ What to serve it with
- Serve with warmed soft tacos or corn tortillas for an authentic feel.
- Easy guacamole or sliced avocado works well for extra creaminess.
- Sweet chilli sauce, a simple tomato and onion salad, or pickled chillies add brightness.
- Onion fried rice or sweet potato fries make a heartier side.
- A tropical cocktail would be a fun accompaniment for adults.
My Latest cookbook!
These spicy bean tacos first appeared in this book.
Quick & Easy contains 90 recipes that can be made in 30 minutes or less.
🍲 More fantastic vegetarian recipes
Vegetarian
Vegetarian Loaded Mexican Tortilla Pan
Appetizers
Garlic Mushroom Nachos
Appetizers
Vegetarian Summer Tomato Pizza with Basil Garlic Butter
Dinner
Halloumi Burgers with Sticky Chilli Sauce
Appetizers
Bang Bang Cauliflower
Vegetarian
Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce
? Frequently Asked Questions
This dish is best served immediately because reheated tacos can make the tortillas soggy. Options for prepping ahead: make the bean filling in advance and refrigerate, then reheat thoroughly in a saucepan; prepare toppings ahead (avoid chopping avocado too early as it can brown); the marinated onions can be made ahead, covered, and kept at room temperature for a couple of days.
Stay updated with new recipes!
Subscribe to the newsletter to get new recipes and updates. Follow the channel for videos and behind-the-scenes content.
Spicy Bean Tacos Recipe
15
15
30
Ingredients
Spicy Beans:
- 400 g (14oz) cannellini beans, drained and rinsed (240g drained weight)
- 400 g (14oz) kidney beans, drained and rinsed (approx 240g drained weight)
- 300 ml (1 ¼ cups) passata
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp white pepper
- 1 tbsp sugar
- 1 tbsp sriracha (adjust to taste)
Quick Marinated Onions:
- 1 red onion, peeled and thinly sliced
- ¼ tsp salt
- 2 tbsp red wine vinegar
- 6 tbsp olive oil (reserve some if making ahead)
- 1 tsp dried oregano
To Serve:
- 12 soft tacos or small wheat tortillas, warmed
- 1 avocado, de-stoned and cut into small cubes
- 200 g (7oz) feta cheese, crumbled
- 30 g (1 packed cup) fresh watercress
Instructions
- Start with the onions: place the sliced onion in a small bowl, sprinkle with salt and pour over the red wine vinegar. Set aside for 15 minutes, stirring a couple of times.
- Make the beans: add both beans to a saucepan with the passata, smoked paprika, garlic powder, salt, white pepper, sugar and sriracha. Stir and heat over medium for 10–12 minutes, stirring often and mashing a few beans with a fork for texture. Turn off the heat.
- Finish the onions: stir the olive oil and dried oregano into the onions.
- Assemble the tacos: place warmed tortillas on plates, spoon in the bean mixture, top with avocado and crumbled feta. Use a fork to remove the onions from their liquid and add them to the tacos, then finish with watercress. Serve immediately. Optionally drizzle a little of the onion-oil marinade over the tacos.
Video
Notes
Nutritional info is approximate per taco
***This presumes approx. half (3 tablespoons) of the oil will be left behind when adding the marinated onions.***
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this recipe? Leave a comment below!
Some links on this page may be affiliate links, which means a small commission may be earned at no extra cost to you. The nutritional information provided is approximate and can vary. For details, see the site’s terms and conditions.