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We eat tacos about once a week at our house, but I get bored if they’re always the same! This recipe is a riff on classic tacos, really just with the addition of beans. The beans come through with almost a refried bean flavor. The other big bonus is that the beans are an easy and cheap way to make the taco filling stretch a little farther, meaning you’ll have more leftovers for later in the week!

Vegetarian: Omit ground beef; add 1 green pepper (diced) and ½ onion (diced) to the skillet with a little oil and cook until onion is translucent and peppers are lightly softened and browned; add one more 15 oz can of pinto beans; gradually add in the liquids (tomato sauce and water) so it does not become too soupy

Gluten-free: Use corn tortillas.

Paleo: Omit beans; add green pepper, following vegetarian instructions for adding. Use Paleo-friendly tortillas. Omit sour cream and cheese. 

  • Prep Time
  • 4Servings



  • 1 lb lean ground beef

  • 15 oz can pinto beans, drained and rinsed

  • 8 oz can tomato sauce

  • 1 packet taco seasoning

  • 1 c water

  • 8 flour tortillas


  • Shredded lettuce

  • Chopped tomatoes

  • Diced avocado

  • Shredded cheese

  • Sour cream

  • Salsa


1. Add a little drizzle of oil to a large skillet over medium heat. Add the ground beef and cook until no longer pink.

2. Add the beans, tomato sauce, taco seasoning, and ½ cup of water. Add the remaining water to loosen the sauce, if needed.

3. To serve, spoon the beef and bean mixture into a tortilla and top with desired toppings.

4. Use leftovers for more tacos or try a taco salad or nachos!

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