Kidney Bean Tacos Recipes

KIDNEY BEAN TACOS

Kidney Bean Tacos image

I actually found this in a Vegan cook book; I add cheese and sour cream to the recipe. It's simple and easy to make and it's one of my favorite recipes.

Provided by Melissa Bell

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can kidney beans (drained and rinsed)
1 cup of cooked corn
1/2 an onion, diced
1/2 a garlic clove, minced
1 roma tomato, diced
1 teaspoon italian seasoning
1 tablespoon taco seasoning
1 tablespoon olive oil
taco shell
shredded cheese (whatever your favorite is)
salsa
sour cream

Steps:

Saute onion and garlic in olive oil until tender.
Meanwhile, mash the cooked corn and kidney beans together.
Combine bean mixture to onion and garlic.
Add italian and taco seasoning.
Mix together (turn skillet off).
Layer cheese, bean mixture and tomatoes in tacos.
Top with salsa and sour cream.

Nutrition Facts : Calories 170.4, Fat 4.6, SaturatedFat 0.7, Sodium 323, Carbohydrate 27.8, Fiber 6.1, Sugar 4.3, Protein 7.2

KIDNEY BEAN TACO BAKE

Kidney Bean Taco Bake image

Here's an easy casserole that is hearty and very economical. It's a family-pleaser and popular at potlucks.-Leanne Obine, Ontario, New York

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds ground beef
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (8 ounces each) tomato sauce
1 envelope taco seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup crumbled tortilla chips
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and taco seasoning; bring to a boil. Transfer to a greased shallow 2-1/2-qt. baking dish. , Bake, uncovered, at 350° for 30-35 minutes. Top with olives, tortilla chips and cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 616 calories, Fat 22g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 2046mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 12g fiber), Protein 50g protein.

SPICY KIDNEY BEAN TACOS

Spicy Kidney Bean Tacos image

Vegetarian soft tacos with kick! From Bon Appetit, November 1996. Kidney beans have the perfect consistency for tacos. They are hearty, "meaty" and hold their shape well. Jalapeno-stuffed green olives were substituted for pimiento-stuffed; ground cumin was my contribution.

Provided by COOKGIRl

Categories Lunch/Snacks

Time 30m

Yield 8 tacos

Number Of Ingredients 16

Ingredients

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
chopped tomato
sliced green onion
fresh cilantro
Cotija cheese (omit for vegan meal)
sour cream

Steps:

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.

Nutrition Facts : Calories 205.5, Fat 3, SaturatedFat 0.4, Sodium 18.5, Carbohydrate 35.4, Fiber 9.2, Sugar 1.2, Protein 10.2

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