Kidney Bean Tacos Recipe
These kidney bean tacos are a delicious, affordable, and healthy meal that’s perfect for weeknights. Packed with plant-based protein and bold taco flavor, this recipe is easy to make and super satisfying. Great for vegetarians or anyone looking for a twist on classic tacos!
Equipment
- Non-stick skillet
- Chef’s knife
- Cutting board
- Spatula
- Measuring spoons
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/2 cup tomato sauce
- 2 cups canned kidney beans
- 1/2 cup frozen corn, diced bell pepper
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Add chopped onions and garlic. Sauté for 2-3 minutes until translucent.
- Stir in cumin, chili powder, paprika, salt, and pepper.
- Add tomato sauce and canned kidney beans. Mix well.
- Simmer for 7-8 minutes, letting the flavors meld.
- Add corn and bell peppers if using, cook for another 2 minutes.
- Spoon the kidney bean taco filling into taco shells.
- Top with lettuce, tomatoes, cheese, and a dollop of sour cream.
- Serve hot with your favorite hot sauce.
Notes
- This kidney bean taco recipe is perfect for quick dinners.
- You can easily adapt this into a taco salad with kidney beans by serving the filling over lettuce.
- For meat-lovers, try adding seasoned ground beef for tasty beef tacos with kidney beans.
- Crush Doritos on top for a fun dorito taco salad with kidney beans version.