Veggie-Loaded Beef and Black Bean Tacos with Roasted Bell Pepper Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Hearty beef tacos packed with finely chopped hidden vegetables and black beans, topped with a smoky roasted bell pepper sauce for a nutritious twist on a family favorite. This mexican-inspired beef ready in about 50 minutes blends lean ground beef, black beans, drained and rinsed, large red bell pepper, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 lb lean ground beef
• 1 cup black beans, drained and rinsed
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 medium carrot, finely grated
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• for serving lime wedges
• 1/4 cup chopped fresh cilantro leaves

Instructions

1. Step 1: Preheat oven to 425°F. Place 1 large diced red bell pepper and 1 large diced yellow bell pepper on a baking sheet. Drizzle with 1 tbsp olive oil and roast for 20 minutes until skins are charred and peppers are soft.
2. Step 2: While peppers roast, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium chopped onion, 2 minced garlic cloves, and 1 medium grated carrot. Sauté for 5 minutes until soft and fragrant.
3. Step 3: Add 1 lb lean ground beef to the skillet. Cook for 6-8 minutes, breaking up with a spoon, until browned and cooked through.
4. Step 4: Stir in 1 cup drained black beans, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 more minutes to combine flavors.
5. Step 5: Remove roasted peppers from the oven and let cool slightly. Transfer to a blender and puree until smooth to create the roasted bell pepper sauce.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Step 7: To assemble, spread 1-2 tbsp roasted bell pepper sauce on each tortilla, then spoon beef and veggie mixture on top. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.