These mashed bean tacos are packed with flavor, easy to make, and perfect for a quick weeknight meal or meatless option that still satisfies! Made with seasoned mashed beans, fresh toppings, and warm tortillas, they’re proof that you don’t need fancy ingredients to eat good.
In this video, I’ll show you how I make my mashed bean tacos from start to finish — using what I already have in the kitchen. Whether you’re cooking on a budget, trying to eat lighter, or just love a good taco night, you’ll love this easy, hearty recipe!
✨ Bean Taco Ingredients you’ll need:
Cannelloni canned beans (or any kind you like!)
Your favorite taco seasoning or spices
Tortillas
Taco toppings of your choice: lettuce, tomatoes, onions, cheese, avocado and hot sauce, sour cream
✨To make the cilantro sauce (in the photos and video), blend 1 cup cilantro (stems removed), ½ cup sour cream, ¼ cup red wine vinegar, ¼ cup extra-virgin olive oil, 2 tsp mustard, 2 cloves garlic, and ½ tsp each smoked paprika, cumin, and black pepper on high until smooth.
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Toni
Hey y’all. I hope y’all doing well. Welcome back to Tony’s Kitchen. Um I’m Tony of course Eating Travel with Tony. So this is Tony of course. Today we’re making um some crispy bean tacos with a cilantro sauce. So I’m making my little cilantro sauce right now. I’m making that first so I can go ahead and get it on out the way and then I’ll make the bean um tacos. So let me go ahead and um show y’all this portion. I’ve already chopped up as much as I can chop up and put in this dag on cilantro sauce. All the ingredients are going to be in the description of the video as well. So, check it out. And if you want to do the sauce, do it. As I did this sauce is a lot, but like I said, I did it anyway. So, so make sure y’all subscribe after that. So, go ahead and subscribe, y’all. But like I said, um let’s go ahead and get into this. I’m trying to hold this up some so y’all can kind of see it. The last thing I Well, one of the last things I’m putting up in there is some mustard. And no, I’m not measuring it, but it is two teaspoons of mustard. And I’ll do to the best of my ability. I’ll put it that way to not make it too much mustard. So, I can kind of eyeball it. That’s going to be the eyeball. I’m sure that’ll be all right. But definitely measure. If you don’t know how to eyeball, definitely measure, y’all. Let me wash my hands. I got mustard all over my hands. Goodness gracious. Goodness gracious. My hands going to be so dry. So dry. So dry. all this washing. And now I got to follow this up with some seasonings. Um cuz like I said, there is a lot of stuff in here. A cup of cilantro without the stems. So I had to go through and pull all this cilantro. There’s um I put sour cream in here. There’s two cloves of garlic, the mustard, four of a cup of um grape seed oil cuz we didn’t have any olive oil, so we using grape seed oil. And then um a four of a cup of red wine vinegar, too. So like I said, this takes a lot. Um, but if you have these ingredients at home, go ahead and make it. I had them, so that’s why I’m making them today. So, for the first time, probably the last time, too. So, let me see. What is this? Um, paprika, cumin, black pepper. Okay. All righty. Here. This is my paprika. I got to use it for the bean tacos, too. Here’s cumin. Soon as I get up out of there. Cumin. Come in. Come in. There we go. And black pepper. And all I’m going to do after this is just blend up, y’all. Finally. Finally. Finally. This was taking me the last 30, 40 minutes trying to get all this stuff into this thing. The longest part was just trying to get the cilantro in there. Cuz of course, you had to you can’t couldn’t put the stems. So, I’m sitting up here trying to pull each one off. And if y’all got a better way, please y’all let me know. So, next time I can do something different. So, This actually looks tasty. Let me pull push the rest of these. Where’s my um Oh, push the rest of these cilantro down here. This looks good. Actually, I’m like, “Wow, I’m so thrilled after all this.” And this smells totally good, y’all. And I’m making this today cuz I wanted to make something different. Um, and of course, I have never had bean tacos. If you’ve had, put it in the comments if you haven’t had, let me know if you going to make this recipe, y’all. Cuz that part should be easy. All right, that part is made, y’all. Let me get a bowl to put this into. Oh, let me get a bowl. Bowl. I’m just going to pour this all into this bowl and put it in the fridge until I’m done with the bean tacos, y’all. So, let me find the top. So, this should be amazing. I’m pretty sure. pretty pretty sure. All right, someone hit my knee down here. I’m like, “All right.” Ah, man. It smells good. Smells so so good. Cuz I’ve never made my own cilantro any like dressing like or I guess dip. I don’t know dip dressing. I guess it’s a dip for the tacos, but I don’t know what you want to call it, but I’ve never made it before of any kind. So, this is amazing. Amazing. Amazing. Amazing. And it smells good. So, like I said, it definitely smells good. And I’m one that does like sour cream. So, if you don’t like sour cream, you may use yogurt as well. But, like I said, I made this with sour cream, y’all. Made it with sour cream. I’m a sour cream lover. And if you’re making more than a batch of these, I’m only making one batch of these today, the tacos and the sauce, cuz I only had a little bit of cilantro. Well, I guess I had a one bunch of cilantro. Not a little bit, but a bunch of cilantro or whatever you want to call it. But like I said, uh trying to make sure I get all this out of here cuz this thing is going to be awful greasy cuz I use this to make my um but I got two shakes, two shake machine things. So, but this is going into the dishwasher anyway. Not right now. It’s going to go into the sink, but later on y’all, it’s going over to the dog on the dishwasher. So, all right. Now, oh, that smells so good. I cannot wait to dip my tacos in that. Oh my god. Wow, that smells tasty. I cannot wait to use this, actually. So, like I said, I’m just putting this up in the fridge for right now. So, I’m going Oh, I’m going to move y’all on over here to my to the to the stove so we can go ahead and start making these um the actual bean tacos cuz we got to get those I got um we have got to get those cooked. So, trying to put that down. So, and like I said, the bean tacos itself, everything the the tacos and the sauce, all the ingredients are going to be in the description. just in case I’m losing you or that kind of thing, go back and replay this and listen to it again or look at it again and follow along as best as you can. I’m moving kind of slow hopefully for y’all except for the sauce cuz I already had all this stuff in the blender. But for the tacos, that should be okay. So, let me go ahead and flip the camera on over here, y’all. And I already had put um I um um minced up two cloves of garlic and a half of a yellow onion, like I said. And I’ve already put the grape seed oil in the pan, too, y’all. So, let me go ahead and turn this on on to go ahead and start cooking this. Um, this is just the base, y’all. That’s all that’s going to be in here right now until I put some seasonings up in here and the um the buffalo sauce. So, all right. And the beans. Y’all, I was trying to get the dog on can opener. So, I got to open up these cans of canalone beans. Trying to wash them off while it’s cooking over there. So, I can have these beans. Um, and these are the beans I’m using. Like I said, canalone beans. And they are going to be drained and they’re going to be smashed inside of this as well. That stuff smells amazing. I still smell it. Goodness gracious. Are you ready for now? Come on. Come on. Okay. I’m sorry. I’m sorry. I am sorry. I am sorry. Miss Sil, goodness gracious. Don’t be mad at me. Okay. Watch out, sweetie. That was not careful. I left you. Hold on. Oh my god. Okay, girl. Watch out. This was beans. That’s not the cat food we used to eat, honey. I’m sorry. It’s beans, baby. My cat heard the noise of me opening up this thing. She want to come back in the house. Like, Lord, y’all, it is not cat food. It is beans. Oh, cat. She look so mad. Go back outside. Okay, pretty girl. She was outside for the last almost hour. Heard the can. Oh my god, here she comes. This is going to be all right. Right. One can to go. I’m over here trying to drain the beans, y’all. While the old onions are cooking and that garlic is cooking over there. I’m still here. I smell cooking now. Okay. All right. Trying to get that. I got the beans already drained and rinsed off, y’all. I did it all inside the can, but I’m going to pour them in here. And I have to mash them up, too. That’s why I got my little handy dandy. I guess it’s technically a mixer, but I don’t have a masher. So, it’s going to be done the way any way I can do it. I put it that way. So, and that’s all right, y’all. That’s all right. All right. Let me get my wrist. Okay. Set my wrist over here. Get this on out the way. So, I need another I need another half a cup. Half a cup. Half a cup. Half a cup. Oh. What’s going on? So, y’all let me know in the comments, like I said, if y’all will be making this recipe. Like I said, this is something that I saw online. I’m adding my little own twist to it cuz like I said, it had a different some a few different ingredients. Like I said, I’m using sour cream cuz I wanted sour cream, but that’s just me. I know it called for um like I said, it called for yogurt. We don’t really care for yogurt too much here, so we’re definitely using um like I said, sour cream. I must especially for the sauce. Um so hopefully it’ll still come out the same way. It should. Pretty sure they’re about the same kind of consistency. Just switched a few things up and some of the seasons I’ll be switching up as well. All right. I don’t have all the ingredients it says. So I’m going to use, like I said, tell y’all use what you got at home to make your stuff with. So don’t go out here buying all this extra stuff for this recipe. You may have to buy some extra things, especially if you want to make it. It is meatless. Like I said, it’s made with beans, but like I said, you may have to buy some extra things if you want to make it make this particular recipe cuz otherwise you won’t be able to make it. Especially with the cilantro and all the other things. You’ll have to go back if you don’t have it already, the cilantro, the tortilla shells, and all that kind of stuff. Cuz it does take those things, John, for this particular recipe. So, let me get my tortilla shells open. They’re going to sit over here while I’m doing this. There we go. Oops. On the floor. Y’all, I opened up my um shells and the top and fell on the floor or the thing I was throwing in the trash actually fell on the floor. So, which is fine. But it just fell. That’s all. All right, let me throw some scissors up in here. And no, I am not cuz I normally don’t. Um, depends on what I’m cooking. Measure like that. But I’m just This is the salt, the sea salt, y’all. That’s going up in there. But like I said, definitely feel free to use the recipe so you won’t mess it up if you don’t feel like you going to mess it up. But I feel confident enough to just go ahead and use, like I said, my own eyeball for this. So I am I did put the salt. I am putting some, of course, some pepper. And I’m just mix this up shortly. Stir this up a little bit shortly. So, pepper, ground cumin, some of the same stuff we use for that sauce, actually. Uhoh. And some paprika, y’all, too. Okay. All right, I’m going to put this bad boy up in here. I’m put a little bit more oil up in here, y’all. So, I’m about to put these beans in shortly. Uh-oh. I just want to cook this just a little bit longer and the season’s a little bit sticking. Oh, shoot. That’s okay. Put a little bit more than I want it, but that’s all right. That is all right. That’s all right. It’ll help if it cooked down. Anyway, just want to make sure this stuff is getting a little bit the um onions and the garlic rather. It’s getting cooked down just a little bit. A little bit more, I mean, or a little bit softer. It ain’t got to be totally soft, but soft as much as you like it. Uh cuz I want to cook it until cook it until a little bit soft. A little bit more softer. Huh? Jeez, I got to sneeze, y’all. Jesus Christ. All right. Now, I’m going to pour these beans once I get the can up in there. Like, oh, I can see some beans all over the counter, y’all. Lord. Okay. And I see if some of that um stuff in the beans the sauce to drain whatever it’s called didn’t come out but that’s all right. It happens whenever you have up anything that’s usually um there we go. This one this one was right but sometimes the sauce is left on I got the sauce being is left up in there. Let me go ahead and mash these the best I can y’all. And with that said, I don’t have a masher, but these going to be the best I can do. The way I only way I can mash is I think I can mash. My partner in there helping. He’s in there laying down, so I don’t know if he’s going to have any of this. But if not, I’ll be freezing some of these bad boys and having for another day. That ain’t really mashing either. Damn. So, what can I mash with? I have no idea, y’all. Let me see. I can mash with this spoon. I really don’t know. Yep, I can. So, I’m trying to figure it out. Like I said, y’all, I have to just invest in a masher. I just don’t have one of those. And I didn’t have one today, but I’m working with what I got. So, I will at some point get one. You want to gift me one? Send one to me. It’s fine. Oh, goodness. But I’ll get one next time, y’all. If I have to mash something, but I may forget by the time that comes up, but that’s all right. Uhoh. But this is working better than this darn thing. So that’s fine. At least it’s getting mashed up some kind of way. They are supposed to be mashed beans. So or as mashed as you can get them. Put it that way as well. Where’s my spoon? What did I do with my spoon? No, I thought my spoon the same. I sure did. What in the world? Okay. Supposed to be sitting up on this counter. I don’t know why I put my spoon in the sink, y’all. So crazy. Where’s my other spoon? I just use the one I got in my hand. That’s all right. I’ll use this one for now. For now. Right. Let me mash some more of these cuz some of these beans ain’t even mashed. Just want to get them as mashed as I can, y’all, before I put this buffalo sauce up in here. All right. Y’all, I hope y’all are enjoying this video so far. Besides this mashing part, like I said, I will invest cuz they m when I saw they’re mashing inside of a pan, too. But I don’t think this is probably the best thing to do, but I don’t know. That’s That’s all right. When I was reading it, that’s what it said. I’m like, next time I do a little bit different, too. I don’t like that too much. But it’s doing now. It’s okay. my first time making this and I’m learning as I go along too, y’all. Uhoh. Okay. All right. All right. So, here’s the half a cup of buffalo sauce. I got my cup of already waiting. Let me shake this up some. Make sure it’s shaking up the best I can have it. Okay. All right. All right. All right. The buffalo sauce, y’all. Uh-oh. Okay. Go ahead and get this stirred on up. And I got to start making the tacos. um a tortilla taco so I can fry it in the other skillet over here. Actually, I’ll move that skillet over here actually once I get this uh cooked. So hopefully it won’t be too spicy for us or y’all. I hope not. Especially if you don’t like spicy things. It depends on for me. Some things I do like I mean I don’t mind buffalo sauce actually cuz it’s not like kill your mouth to me spicy. It’s a little bit spicy, but I got that sour cream sauce. So, the cilantro sauce. I’m sure that’s what you do with it, too. And cover up some of that heat. That’s going to be tasty. I cannot wait. Actually, let me get these beans off this counter, y’all. The ones I wasted down here. Here we go. Throw these cans in the trash. The cans in the trash. Go. clean it as I go along. All right, I see it boiling. So, I’m going to go ahead and take that on off or just move it on over rather so I can start working on the actual tacos itself. I’m trying to mix this up some more, just so it can be a little bit more mixed. And I may throw a little bit more season up in it, too. Just a tiny bit more pepper. That’s a tiny bit more. Okay. Right. Okay. All right, y’all. Like I said, I’m going to switch this on over so I can go ahead and get the actual Let me cut this off while I get the the um the stuff in the skillet and the tortilla, the beans place on the tortilla, too. I need a spoon. Spoon spoon. Regular size spoon. So, let me get the tortillas or one tortilla. I’m not going to use I’m just going to make one. So, for right now, but one tortilla. Let me grease this pan just a little bit. Little bit. Little bit. Little bit. Little bit. Actually, I’ll turn it. I’ll cut it on back on. It’s still still hot. Anyway, I’ll leave it hot. I’m just putting a little bit of grape seed oil down here, y’all. Oh, just trying to spread it along the pan. All right. And I am just going to make one right now. I’m going to put some of the So, what I did was just put the tortilla in the skillet. And I’m then I’m putting some of the beans on one side of this tortilla. So, I’m going to have to fold it up, too. Like I said, it’s supposed to be crispy on both sides. So, that’s how I’m just folding it up. Just like this, y’all. No kind of special way. Actually, I’m going to do two. That’s enough room for two. Enough room for two. Enough room for two. So, let me go ahead and get some more of this over here. Whoops. Make two of these. Y’all said one, but it’s going to be two today. There we go. And I’m just going to fry these until they’re crispy on the sides, y’all. On both sides. And that is the end of this recipe. Like I said, I’m going to um try to taste one for y’all, too, as soon as I um I know I got more to cook, but I’ll get one on the plate for y’all, too. Put a little bit of the sauce. Where’s my plate on? Give me a plate. Let me put a little bit of sauce on the plate. Uh-oh. This sauce smells so good. I cannot wait to taste this sauce, y’all. I really cannot wait. Let me get a spoon for this, too. I’m going to waste this all over the place. There we go. Put a little bit on there. And I heard it slipper now. All right. Now, oh, I got some paper towels. I don’t know how crispy to make these things. I have no idea, y’all. Cuz I’ve never made home crispy tacos. I really don’t know. I don’t know if that’s technically crispy. Feels like it may be. Try to put my hand on it. Oops. I messed it up a little bit. Oh crap. There we go. Got it. Okay, go get some paper towels. I got some food already. Honey, you going to have to wait unless your paw paw comes up. Okay. Sorry, sweetie. Oh, I see that one. The shell bent. Oh, well, that’s okay. That’s all right, y’all. I bent up on it. Y’all can see that. But that’s all right. It’s bound to happen. It ain’t we going to be perfect. This is my house cooking, so not a professional chef, and that is fine. And it’s totally fine, y’all. Some things mess up and some things don’t. Right. So, I’ll be doing just, like I said, finish cooking these, y’all. Um, and like I said, I will try one of these on video for you, but I’ve already put some of the green um cilantro sauce on my plate already. I’ve already done that already. And I am going to, like I said, make some more. So, I got a lot of different feel. I got a lot of filling over here. So, definitely going to make some more. So, hopefully my partner will like some. I hope. I don’t know if he will or not, but hopefully he will. Okay. See, like I said, they kind of messed up, y’all. That’s all right. I’m going to go ahead and cut this on off. I’ll go ahead and cut this on off. Trying to stick some of this stuff back on the taco and it’s falling off. There we go. It happens though, y’all. Home cooking. That’s That’s all right. It happens. That’s all I can tell you. It’s not perfect. Nobody’s cooking this before. Some people are, I guess. I don’t know. But in my house, it ain’t going to be perfect like that. So, that’s what matters that y’all doing that already. So, let me go ahead and put this on my plate, y’all. Uh-oh. So, I’ve already cut the skillet off. So, I’m going to just let that wait for a second. But so, let me see if I can um try this for y’all. Y’all, I may have to get a fork or something cuz I It’s like steamy still. And I’m not going to stick this in my mouth. Steamy. Um at all, I’m not about to pick it up steamy. Put it that way either. Um but here’s mine on the plate, y’all. Like I said, it’s my taco. And here’s the sauce down here. Um, but like I said, I’m going to have to see if I can um I’ll just take a piece of it, y’all. I don’t know. Trying to figure it out. Trying to figure it out, y’all. Trying to figure it out. Maybe I should have just Okay, picked it up. I don’t know. Yeah, I’m just not going to be able to pick it up like that. Let me just tear a piece of this taco off of here. I’m turning It’s ripping all up, y’all. I’m trying to taste a little bit of this for y’all, but just I tore up my whole taco trying to do so for me. Good Lord Jesus. All right, that’s all right. That’s feeling good, y spicy, but it’s dog on good, actually. That’s good, actually. Oh, wow. I got some dipping my little sauce on there. Once still, I have my little cilantro sauce. This is good, y’all. If y’all want something meatless, I said this is an awesome I’m pretty sure healthy a healthy herb recipe. I’ll put it that way. Make sure y’all make this. Y’all let me know in the comments if you’re going to make this or not. Cuz I want I want to know from y’all how it tastes, too. So, like I said, it’s dang good to me. But I also want to hear from y’all. Again, this is Tony with Eating Travel with Tony. Of course, we’re in Tony’s kitchen, of course. And like I said, this is the end of the video now. So, like I said, I’m going to go ahead and finish cooking the rest of these so I can probably put up some of the um um the filling and stuff, too, to make like a later date. I can probably freeze it, I’m sure, cuz nobody else wants any. So, but like I said, this was for me. So, take care y’all. Have a good one. I hope y’all enjoyed the video. Again, make sure that you subscribe and of course click that notification bell to receive all the videos upload from this point here on out. You ain’t seen those in the past, go check them out, too. Peace out, y’all. I’ll see y’all in the next video.
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