Traditional Peruvian Tacu-Tacu

Beans • 30 Min • Traditional

Traditional Peruvian Tacu-Tacu is a comforting rice-and-bean skillet dish made from simple pantry ingredients. The rice and beans are seasoned, mashed lightly together, and pan-fried until the outside becomes golden and slightly crispy while the inside stays soft and flavourful.

• 2 cups cooked white rice

• 1 ½ cups cooked beans, preferably canary beans, pinto beans, or black beans

• 2 tablespoons olive oil or vegetable oil

• ½ medium onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon yellow pepper paste, optional but recommended

• ½ teaspoon ground cumin

• ½ teaspoon smoked paprika, optional

• Salt and black pepper, to taste

• 2 fried eggs
• Sliced avocado
• Fresh cilantro
• Lime wedges
• Salsa of pickled red onions

1. Prepare the Rice and Beans

Place the cooked beans in a bowl and mash them lightly with a fork. They should be partially mashed, not completely smooth.

Add the cooked rice and mix gently until the rice and beans are combined.

2. Cook the Aromatics

Heat the oil in a large skillet over medium heat.

Add the chopped onion and cook for 3–4 minutes, until softened.

Add the garlic, yellow pepper paste, cumin, smoked paprika, salt, and black pepper. Stir for 1 minute to release the flavor.

3. Combine the Mixture

Add the rice-and-bean mixture to the skillet.

Stir well so the seasoning is evenly distributed. Press the mixture gently with a spatula to help it hold together.

4. Shape and Pan-Fry

Shape the mixture into a thick oval or compact mound in the skillet.

Cook for 5–7 minutes on one side, until golden and slightly crispy.

Carefully flip or turn the mixture in sections and cook the other side for another 5–7 minutes.

5. Serve

Serve warm with a fried egg, avocado, cilantro, lime, or criolla-sauce.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

• Large skillet
• Mixing bowl
• Fork or potato masher
• Spatula
• Knife and cutting board

• Use leftover rice for the best texture. Freshly cooked rice may be too soft.
• Canary beans are traditional, but pinto, black, or red beans also work.
• Yellow pepper adds authentic Peruvian flavor, but you can omit it or replace it with a mild chili paste.
• For a heartier meal, serve with grilled chicken, steak, or a fried egg.
• For a vegan version, serve with avocado and pickled onions instead of egg.

• Refrigerator: Up to 3 days in an airtight container.
• Freezer: Not recommended once pan-fried, because the rice-and-bean texture may become dry or crumbly.
• Reheat: Warm in a skillet with a small drizzle of oil to help restore the crispy exterior. The microwave can be used, but the texture will be softer.

• It is budget-friendly and filling.
• It is perfect for using leftover rice and beans.
• It has a crispy outside and soft, flavorful inside.
• It brings traditional Peruvian comfort food to your kitchen.
• It works as breakfast, lunch, dinner, or a side dish.

You may also enjoy our One-Pot Roasted Veggie Bowls, try the Simple Greek Lemon Potatoes, or go for a 5-Ingredient Mexican Beef Tacos.