Prep 15 mins
Cook 15 mins
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.
- 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
- 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.