Bean Taco Filling
Serves: 8
Difficulty:  Easy
Prep time:  10 minutes
Cook time:  10-15 minutes

This extremely easy and versatile bean recipe eliminates any excuse to eat out. Use this for tacos, burritos, and even bean dip.

1 tablespoon olive oil
1 onion, diced
1 bell pepper, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans beans (black, pinto, pink, white, red), rinsed, drained, and mashed
2 tablespoons yellow cornmeal
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa

Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Notes
This recipe tastes great the day it is made, but tends to develop more flavor on day two or three.
Too thick? Thin the beans with more salsa, veggie broth or water.
This will keep in the refrigerator for about a week, but if you don’t manage to finish it in time, it also freezes well.
Frozen corn is a nice addition.
If you’d like some whole beans in your filling, save a small amount to add back at end of the cooking time.
You can adjust the spices to your individual taste.
Not fond of green peppers? No worries! Just omit.
If you don’t have cornmeal on hand, it’s alright to omit it.