Tacos, Enchiladas, Tamales, Tostadas

Three Bean Tacos | Print |
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To feed a crowd, use a full (15.5 oz) can of each bean and add a second pouch of Texas Original Taco Skillet Sauce and one or two more cups of arugula. 


Serves 4-6


  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 1 cup EACH, drained, canned: chickpeas, black beans, pinto beans
  • 1 pouch (8 ounces) Frontera Texas Original Taco Skillet Sauce
  • 2 cups arugula
  • corn tortillas, warmed, for serving
  • sour cream, for serving
  • crumbled queso fresco, for serving


  1. Heat oil in large nonstick skillet over medium-high heat. Cook onion until soft, about 5 minutes.
  2. Add drained beans and Taco Skillet Sauce. Cook until heated, about 5 minutes. Reduce heat to low, add arugula and stir together until wilted, about 1 minute. 
  3. Serve in warmed corn tortillas with cheese and sour cream.