Quick Taco Recipe- Bell Peppers, Refried Beans & Guacamole

Last Updated on 2 months by Neha Deshmukh

Quick Taco Recipe – Bell Peppers, Refried Beans & Guacamole

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that everyone will love. This taco recipe is my go-to for those nights. It’s super easy, packed with flavor, and honestly, it always hits the spot. I first made these when my kids were little and needed something fast after a long day – they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These aren’t your average tacos. The combination of slightly sweet bell peppers, creamy refried beans, and fresh guacamole is just chef’s kiss. Plus, they come together in under 30 minutes – perfect for busy weeknights. They’re also incredibly customizable, so you can easily adjust them to your family’s preferences. Honestly, who doesn’t love a good taco?

Ingredients

Here’s what you’ll need to make these delicious tacos:

• 10 Hard Taco Shells
• Refried Beans, as needed (about 1-2 cups)
• Salsa, as needed (about 1 cup)
• Guacamole, as needed (about 1-2 avocados worth)
• 3-4 Romaine lettuce leaves
• 10-12 Olives
• Shredded Cheddar Cheese, as needed
• 2 tsp Olive Oil
• 1 cup Bell Peppers (mixed colors), sliced
• ½ tsp Taco Seasoning
• Salt and Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Taco Seasoning: You can use store-bought, but I highly recommend experimenting with making your own! It’s surprisingly easy and lets you control the spice level.
• Refried Beans: Canned refried beans are a lifesaver for a quick meal, but if you have the time, homemade refried beans are so worth it. They have a much richer flavor.
• Guacamole Freshness: Freshly made guacamole is always best. The bright, vibrant flavor really elevates the tacos. But if you’re short on time, store-bought is fine too! Just look for a good quality one.
• Cheese Please! Cheddar is classic, but don’t be afraid to experiment. Monterey Jack, a Mexican blend, or even a little crumbled queso fresco would be amazing. In India, paneer can be a fun, unexpected addition!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 120°C. Pop those taco shells in for 2-3 minutes to warm them up and get them nice and crispy. Nobody likes a broken taco shell!
2. Heat the olive oil in a pan over medium heat. Add the sliced bell peppers, a pinch of salt, pepper, and the taco seasoning. Sauté until the peppers are tender-crisp – about 5-7 minutes.
3. Get your refried beans and salsa ready. If you’re using store-bought, just open the cans! If you’re making them from scratch, now’s the time to finish those up. (I have links to my favorite recipes at the end of this post!)
4. While the peppers are cooking, chop the romaine lettuce into thin strips and slice the olives.
5. Now for the fun part – assembly! Layer the refried beans, salsa, sautéed bell peppers, lettuce, guacamole, olives, and cheese into each taco shell.
6. Serve immediately with your favorite toppings.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overfill the taco shells! It’s tempting, but you’ll end up with a mess.
• Warm the taco shells in a single layer for even crisping.
• A little squeeze of lime juice over the finished tacos brightens up the flavors.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Taco Adaptation: Use plant-based refried beans, vegan cheese, and vegan sour cream. My friend, Priya, swears by the cashew cream as a sour cream substitute!
• Gluten-Free Taco Adaptation: Swap the hard taco shells for corn tortillas. Just warm them up in a dry skillet until pliable.
• Spice Level Adjustment: Use mild, medium, or hot taco seasoning depending on your preference. You can also add a pinch of cayenne pepper for extra heat.
• Quick Weeknight Meal Adaptation: Use pre-made guacamole, salsa, and refried beans to cut down on prep time. No shame in that!

Serving Suggestions

These tacos are great on their own, but here are a few ideas for sides:

• Mexican rice
• Black beans
• A simple green salad
• A dollop of sour cream or Greek yogurt
• Lime wedges for squeezing

Storage Instructions

Leftover taco filling can be stored in an airtight container in the refrigerator for up to 3 days. Taco shells are best eaten immediately, as they tend to get soggy when stored.

FAQs

Let’s answer some common questions:

• Can I make the taco filling ahead of time? Absolutely! You can prepare the bell peppers and beans a day or two in advance and store them in the refrigerator.
• What’s the best way to keep taco shells from breaking? Warming them gently in the oven helps make them more pliable. Also, don’t overfill them!
• Can I use different types of beans in this recipe? Definitely! Black beans, pinto beans, or even kidney beans would all work well.
• What are some good alternatives to cheddar cheese? Monterey Jack, pepper jack, or a Mexican blend are all great options.
• How can I adjust the spice level of these tacos? Use mild, medium, or hot taco seasoning, or add a pinch of cayenne pepper.