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Kidney Bean Tacos

By

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

Rate this recipe 4.2/5 (19 Votes)

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

Details

Servings 6
Level of difficulty Average
Preparation time 40mins
Cooking time 20mins
Cost Average budget

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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INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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