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Chili Bean Tacos

Chili Bean Tacos recipe image
These Chili Bean Tacos offer a robust, comforting twist on classic tacos by combining savory crumbled pork sausage with earthy kidney beans. The filling is simmered with aromatic spices like cumin and chili powder, along with fresh vegetables such as onions, bell peppers, and tomatoes, creating a rich and textured mixture. Its a satisfying meal that balances protein and fiber, perfect for weeknight dinners or casual gatherings. The addition of a dollop of sour cream and a sprinkle of paprika adds a creamy contrast to the spicy, savory filling. Simple to assemble yet deeply flavorful, this dish is a crowd-pleaser that brings home-style warmth to your table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 426.8
Dietary: Gluten-free
Description
These Chili Bean Tacos offer a robust, comforting twist on classic tacos by combining savory crumbled pork sausage with earthy kidney beans. The filling is simmered with aromatic spices like cumin and chili powder, along with fresh vegetables such as onions, bell peppers, and tomatoes, creating a rich and textured mixture. Its a satisfying meal that balances protein and fiber, perfect for weeknight dinners or casual gatherings. The addition of a dollop of sour cream and a sprinkle of paprika adds a creamy contrast to the spicy, savory filling. Simple to assemble yet deeply flavorful, this dish is a crowd-pleaser that brings home-style warmth to your table.
Ingredients
  • 2 tablespoon Olive oil
  • 1 pound Pork sausage, crumbled
  • 1 Onion, chopped
  • 1 Garlic Clove, crushed
  • 1/2 teaspoon Ground cumin
  • 1 teaspoon Hot chili powder
  • 1 Tomato, peeled, chopped
  • 3 tablespoon Tomato paste
  • 1/2 Red Bell pepper, seeded,
  • 1 can (15 oz) Kidney beans, drained and rinsed
  • 8 Taco shells
  • 1/4 cup Sour cream
  • 1 teaspoon Paprika
  • 1 Head lettuce, leaves separated
  • 1 Radish, thinly sliced
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    Heat olive oil in a large skillet or saucepan over medium heat.
  3. 3
    Add the crumbled pork sausage to the pan. Cook, stirring occasionally and breaking up any large chunks, until browned and cooked through, about 5-7 minutes.
  4. 4
    Add the chopped onion, crushed garlic, ground cumin, and hot chili powder to the skillet. Saut for 2-3 minutes until the onion is softened and fragrant.
  5. 5
    Stir in the chopped tomato, tomato paste, diced bell pepper, and drained kidney beans. Mix well to combine.
  6. 6
    Reduce heat to low and simmer the mixture gently for 15 minutes, stirring frequently to prevent sticking, until the flavors meld and the sauce thickens slightly.
  7. 7
    Season with salt to taste. Remove from heat.
  8. 8
    Meanwhile, heat the taco shells in the preheated oven according to package instructions until warm and crispy.
  9. 9
    Spoon the hot sausage and bean mixture into the warmed taco shells.
  10. 10
    Top each taco with a dollop of sour cream and a light sprinkle of paprika.
  11. 11
    Serve immediately with side plates of lettuce leaves and radish slices for garnish.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 426.8kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 10.2g51%
Cholesterol 59.0mg20%
Sodium 1017.7mg43%
Total Carbohydrate 5.6g2%
Dietary Fiber 1.3g6%
Sugars 2.3g
Protein 23.6g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tacos, sausage, beans, kidney beans, mexican, dinner, easy, spicy, comfort food, family meal, quick, hearty, pork, vegetables, weeknight
Read it online: https://www.chefs-mate.com/recipe/chili-bean-tacos/