Spicy Kidney Bean Tacos

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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

Recipe

• 1 heat the olive oil over medium heat in a large saute pan.
• 2 add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
• 3 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.
• 4 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!).
• 5 heat all the tortillas in this manner and keep covered on a warming tray.
• 6 tranfer the bean mixture to a large serving bowl. set out the toppings of your choice and serve with the warm corn tortillas.