Vegetable-Loaded Beef and Bean Tacos with Pureed Bell Pepper Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Soft tacos filled with seasoned ground beef, black beans, and a smooth red bell pepper sauce that hides extra veggies for a nutritious twist. This Mexican recipe, ready in about 35 minutes, pairs extra virgin olive oil, yellow onion, diced, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 2 cloves minced garlic
• 1 lb ground beef (85% lean)
• 1 large red bell pepper, chopped
• 1 cup canned black beans, drained and rinsed
• 1/2 cup diced tomatoes (canned)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 soft corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh cilantro leaves

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 2 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Add 1 lb ground beef to the skillet and cook, breaking it up with a spoon, for 6-7 minutes until browned and no longer pink.
3. Step 3: Meanwhile, in a blender, combine 1 large chopped red bell pepper and 1/2 cup canned diced tomatoes; blend until smooth.
4. Step 4: Pour the pureed red pepper sauce into the skillet with the beef. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Add 1 cup drained and rinsed canned black beans to the skillet and stir to combine. Simmer the mixture for 8 minutes over medium-low heat, allowing flavors to meld and sauce to thicken.
6. Step 6: Warm 8 soft corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes.
7. Step 7: Assemble tacos by spooning the beef and bean mixture evenly onto each tortilla, sprinkling with 1 cup shredded cheddar cheese, a dollop of 1/2 cup plain Greek yogurt, and garnishing with 1/4 cup fresh cilantro leaves.
8. Step 8: Serve immediately with lime wedges or extra toppings as desired.