Vegetarian Triple Bean Tacos

Vegetarian Triple Bean Tacos

Seasoned black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level!

My love of tacos is one for the romance books, folks. Hot, steamy, and… errr I can’t finish that sentence without sounding like a total creep.

Paul and I made the mistake of watching too much Dave Attell and he has this charming little bit about doing naughty things to a sandwich that we shall never again speak of, and now we are constantly saying inappropriate things about our food. It’s bad. I should really just stick with my G-rated pal Jim instead:


  • 1 can of chickpeas [15 oz]
  • 2 TBSP extra virgin olive oil
  • 1 tsp chili powder, plus extra for topping
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 1 cup black beans
  • 1 can refried pinto beans [15 oz]
  • ½ cup diced tomatoes with green chiles [like Ro-Tel]
  • ¼ cup enchilada sauce [homemade or store-bought]
  • ¾ tsp chili powder [separate from above]
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp salt, or to taste
  • ¼ tsp cayenne pepper, or to taste
  • don't forget the...
  • taco shells [anywhere from 4-10!]
  • chopped romaine lettuce
  • diced tomato
  • grated cheese [I used gouda and cheddar]
  • salsa verde
  • sour cream or greek yogurt
  • fresh cilantro
  • you can also add:
  • jalapeños
  • diced onion
  • green onion
  • pico de gallo
  • guacamole
  • everything but the kitchen sink
Read the whole recipe on Peas And Crayons