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Kidney Bean Tacos

Kidney Bean TacosKidney beans lend a hearty flavor and texture to these vegetarian tacos. I think you will enjoy the touch of citrus in the slaw topping too.

Makes 6-8 tacos.


Slaw Topping:

  • 1 c shredded cabbage
  • 1/4 c carrot, shredded
  • 2 Tbsp cilantro, minced
  • 1/2 c oranges, peeled and chopped
  • 2 tsp lime or lemon juice
  • dash Pico de Gallo seasoning (optional)


  • 1 Tbsp olive oil
  • 1 c onion, finely chopped
  • 1 fresh poblano or anaheim pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1/4 c fresh cilantro, minced
  • 1 tsp dry oregano leaves
  • 1 Tbsp chili powder
  • 1/4 tsp salt
  • 1 c kidney beans (pre-cooked or canned), rinsed and drained
  • 1 c cheddar cheese, shredded
  • 6-8 corn tortillas


  1. In a small bowl, blend together the ingredients for the topping. Set aside.
  2. In a large skillet over low heat, saute the onion and poblano pepper for 5 minutes. Add the garlic, cilantro, oregano, chili powder and salt and saute another 30 seconds. Stir in the kidney beans and, using a potato masher, crush the beans and blend them into the sauteed vegetables. Stir and saute another minute, and remove from flame.
  3. In a small dry skillet, heat the corn tortillas one at a time until hot and pliable. Fill each with a couple of tablespoons of the skillet mixture. Top with cheese and finish off with a generous amount of the slaw topping. Serve with sour cream and salsa.

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