Kidney Bean Tacos

By

The kidney beans make a hearty refried beans for the meat in the tacos.

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  • 6
  • Average
  • 40 mins
  • 20 mins
  • Average budget

Ingredients

  • 1/2 sweet onion, diced
  • 2 tsp garlic, minced
  • 1 green bell pepper, diced
  • 1/2 tomato, diced
  • 1/2 tsp salt
  • 1 pkg vegan veggie ground
  • 1 can kidney beans, drained and rinsed
  • 2/3 cup water
  • 1 pkg taco seasoning
  • 1/2 cup nutritional yeast
  • 1 block old cheddar, shredded and halved
  • 12 corn tortillas
  • 1 tomato, diced
  • 1/2 cup sweet onion, diced
  • Lettuce, chopped
  • CORN TORTILLAS
  • 1 cup masa flour
  • 1 cup AP flour
  • 1 tbsp taco seasoning
  • 1/2 cup oil
  • Water as needed

Preparation

Step 1

Saute onion and garlic until caramelized. Add bell pepper, cook 3 minutes.

Step 2

Brown veggie ground.

Step 3

Blend kidney beans until smooth. Combine ingredients to nutritional yeast in a pan. Cook until thickened. Add half of the cheese, melt.

Step 4

Combine dry ingredients for tortillas. Add oil. Add water slowly until dough is able to roll into balls. Make golf balls. Press flat with tortilla press and cook 1-2 minutes in tortilla press on medium high heat. Fry corn tortillas in taco shape until golden.

Step 5

To serve, layer beans, onions, tomato, lettuce and cheese in taco shells.

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