Spicy Kidney Bean Tacos
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
8 tacos
ingredients
-
Tacos
- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and diced
- 2 large garlic cloves, peeled and minced
- 1⁄4 cup jalapeno-stuffed pimientos, cut in half
- 1⁄8 cup dry red wine or 1/8 cup red wine vinegar
- 1⁄2 - 1 tablespoon chili powder
- 1⁄2 teaspoon cumin powder
- 1 (28 ounce) can dark red kidney beans, rinsed and drained
- salt, to taste
- cracked black pepper, to taste
- 8 corn tortillas
-
Assorted Topping Suggestions
- chopped tomato
- sliced green onion
- fresh cilantro
- Cotija cheese (omit for vegan meal)
- sour cream
directions
- Heat the olive oil over medium heat in a large saute pan.
- Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
- Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.
- Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).
- Heat all the tortillas in this manner and keep covered on a warming tray.
- Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.
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RECIPE SUBMITTED BY
COOKGIRl
United States