Spicy Kidney Bean Tacos Recipes

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

VEGETARIAN BEAN TACOS

Vegetarian Bean Tacos image

I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. -Amanda Petrucelli, Plymouth, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
4 whole wheat tortillas (8 inches), warmed
Optional toppings: shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa

Steps:

In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 774mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 16g fiber), Protein 17g protein.

SPICY HEALTHY TACO BEAN SOUP

Spicy Healthy Taco Bean Soup image

This is a great, healthy recipe that I originally got from a weight watchers meeting, but that I didn't actually try myself until a coworker made it for a faculty lunch. It's amazing how the refried beans thicken the soup and give it more body than the broth alone. It's super tasty, but quite spicy. I cut the spice by topping individual servings with fat free sour cream and shredded cheese. You could also replace the spicy diced tomatoes with an additional can of regular tomatoes if you don't like so much heat. Another way to reduce the heat would be to add an additional can of chicken broth and more beans, either more black beans or a can of kidney beans. Don't like it meatless? Stir in some browned ground beef or turkey, or add some cubed or shredded cooked chicken. Note: After reorganizing my pantry, I realized I have two similar types of tomatoes, and that I have used Mexican style diced tomatoes the last couple of times I made this, which likely made this more spicy than the rotel style tomatoes would have.

Provided by SrtaMaestra

Categories Black Beans

Time 30m

Yield 10 cups

Number Of Ingredients 9

Ingredients

1 large onion
1 (1 1/4 ounce) packet taco seasoning
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can reduced-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can fat-free refried beans
1 (15 ounce) can spicy diced tomatoes (like rotel)
1 (14 ounce) can diced tomatoes

Steps:

Slice or dice the onion and sauté in a stock pot until soft (in cooking spray, a tablespoon of olive oil, or a little of the chicken broth).
Add remaining ingredients and simmer 15-20 minutes.
Serve with fat free sour cream and low-fat shredded cheese, if desired. If you like cilantro, chop a little and throw some on top of the soup. Also tasty (though not as healthy) topped with a handful of Fritos.
Great with a piece of hearty corn bread and fresh fruit.
This recipe can also be made in a crock pot. Sauté onions first, combine everything in a crockpot, and cook on low 5-6 hours.
Enjoy!

SPICY DORITO® TACO SALAD

Spicy Dorito® Taco Salad image

A delicious refreshing taco salad with a tangy twist.

Provided by Lora R

Categories Taco Salad

Time 35m

Yield 10

Number Of Ingredients 17

Ingredients

1 pound ground beef
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon ground black pepper
1 head lettuce, chopped
5 cups crushed nacho cheese-flavored tortilla chips
2 cups shredded Colby-Jack cheese
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 tomato, diced
⅓ cup chopped onion
¼ cup pickled jalapeno peppers, chopped
1 cup vegetable oil
½ cup white sugar
½ cup ketchup
1 envelope taco seasoning mix
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce

Steps:

Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

Nutrition Facts : Calories 560.7 calories, Carbohydrate 34.4 g, Cholesterol 54.1 mg, Fat 39.8 g, Fiber 4.2 g, Protein 18 g, SaturatedFat 11.6 g, Sodium 844.3 mg, Sugar 15.9 g

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