Spicy Kidney Bean Tacos

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READY IN: 30mins
YIELD: 8 tacos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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