Tuesday, October 13, 2015

Not Too Spicy Bean Tacos/Burritos {Gluten Free} {Vegetarian} {Fast and Easy}

Not too Spicy Bean Tacos or Burritos, but still tons of flavor.  Not too spicy for kids, but just enough (and easy to adjust) for adults. Dinner in under 30 minutes.  Healthy, quick and easy dinner kids and adults can enjoy.  Alohamora Open a Book http://www.alohamoraopenabook.blogspot.com/ gluten free, vegetarian, simple, healthy diet friendly quick easy delicious amazing fast

My 4 year old, and to be honest my 3 year old too, struggle with spicy food.  However, I'm a big fan of spice and spicy.  I've been known on occasions to tell my kiddos that something is not spicy, b/c to me it isn't, but to them it was far too spicy.  Ooops. Mom fail!  Lots of panting and water drinking usually resulted.  

Now, my kiddos will look to Dad and ask him if it is spicy before they dare take a bite.  Again, ooops!

The other day I was telling my kids I was making Spicy Bean Tacos/Burritos and my daughter quickly stated, "Not Too Spicy, Mom!"

So, I tried really hard to tone down the spicy factor but keep the flavor factor still high.  It worked deliciously!  I whipped up these meatless Not Too Spicy Bean Tacos/Burritos in less than 30 minutes.  Quick, easy, healthy, diet friendly meal on the table in half an hour.  Win!

Not Too Spicy Bean Tacos/Burritos
Recipe: Alohamora adapted from Annie's Eats
Active Time: 20 minutes
Inactive Time: 10 minutes
Servings: About 4

1 tsp olive oil
2 cloves garlic, minced
1/2 tsp chili powder
1/2 chipotle pepper in adobo sauce, minced
1/2 tsp ground cumin 
1/4 tsp salt

dash of cayenne pepper
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed

1/3 c. water
6 Tbsp. salsa

Optional Serving Items:  
6 corn tortillas, warmed (flour tortillas if you don't mind the gluten)
cheese, shredded
tomatoes, diced
romaine lettuce, chopped
green onions, diced
Greek yogurt


  1. In a large pan/skillet heat the oil over medium heat. 
  2. Add the garlic, chili powder, chipotle pepper, cumin, salt, and cayenne pepper to the pan and stir it in the oil for 30-60 seconds. 
  3. Add the beans and water to the pan.
  4. Bring the bean mixture to a boil and let it simmer for about 10 minutes. 
  5. Remove the pan from the stove and pour it into a 1 quart bowl. 
  6. Add the salsa to the bean mixture and use an immersion blender, potato masher, or spoon/fork against the side to mash/blend the mixture all together until it reaches your desired texture and consistency.  A few touches with the immersion blender is super fast, easy, and works great in my opinion; it's the easiest option.  The fork/spoon is the hardest and most time consuming.  
  7. Warm your tortillas in a clean pan on the stove or in the microwave; then assemble your tacos or burritos with any desired toppings. 
  8. Enjoy hot!
  9. Store leftovers in a sealed container in the refrigerator.  

These tacos work great for an elimination diet if you are allowed beans, but you will have to use Rice and Bean crackers to dip.  

Happy Healthy Not Too Spicy Bean Tacos eating! 


  1. I struggle with spicy too! While my friend ran into my husband at the market with 3 Sriracha bottles in his hands! LOL

    1. So he likes it just a little spicy, huh?! :) The struggle is real. Tho now I realize spiciness is not dependent on age. Blast! There goes my hope of her growing up and growing a spicy palate.