Crunchy. Soft. Red Bell Pepper and Black Bean Tacos

March 24, 2013


There’s not a lot of culinary genius behind this idea for Red Bell Pepper and Black Bean Tacos. Except that was easy. Tasted good. Surya loved them. Healthy. These Red Bell Pepper and Black Bean Tacos are genius! They are easy, delicious, healthy and (maybe) will even win over your toddler.

Hard shelled tacos are sanctioned snacking in Surya’s mind. It’s the crunch factor of the hard shell that does it for her. So, I’ve been squeezing healthy and tasty meals between a shell for her to chow down on. We’re all winning.

Except Surya is apparently not so into my food photography.

This Sunday’s variety included red bell peppers and black beans but we also did a “build your own” taco bar the other weekend with beans, avocado and onions. I’m sure there are a million and one variations. And we haven’t contemplated a desi version yet (though now I’m thinking of these Indian burritos).

Red Bell Pepper and Black Bean Tacos - Sanctioned Snacking


  • Hard taco shells (we prefer the blue corn variety)
  • Red bell pepper, cut into thin strips
  • One can black beans (rinsed)
  • Shredded cheddar cheese
  • Optional toppings: sour cream,salsa and fresh jalapeños


  1. Saute the red bell pepper strips until soft and slightly charred in spots.
  2. Heat the beans in a small sauce pan. Add chili seasoning to taste.
  3. Warm the taco shells in the oven on 350 degrees for 3-4 minutes.
  4. Layer beans, then bell pepper strips then cheese into taco shell.
  5. Top with sour cream,salsa and fresh jalapeños as you wish.

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{ 2 comments… read them below or add one }

Lauren March 24, 2013 at 11:21 pm

Love this idea! And “sanctioned snacking” — ha!


Rooftop Restaurants NYC January 24, 2014 at 11:31 am

I love your histories and recipes. Always fascinating and so well done.


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