Kidney beans are one of the healthiest beans you can eat. Eating just one serving of kidney beans will provide you with 20% of the nutrients your body requires for iron, folate, fiber, protein, magnesium and vitamin B1.
Unlike other versatile beans like garbanzo and white beans, kideny beans are not the tastiest or creamiest type in their group. Mostly found in stews, it’s hard to find a tasty recipe where these large, sandy beans blend in to make a delicious dish.
These kidney bean tacos, however, allow the bean to be the star, while pairing it with complimentary items such as corn, red onion and cilantro. Topped with avocado, these beans are finally allowed to shine in their own glory and make for a delicious vegan meal!
You can add as many vegetables to this dish as you want, but I highly recommend sticking with the base ingredients in the recipe, and building from there.
So without further ado…let us begin!
You will need:
- 3 cups cooked kidney beans
- 1 cup corn
- 1 cup chopped cilantro
- 1 avocado
- 1/2 cup sliced green onion
- 1/2 diced red or white onion
- 1/2 cup sliced sweet peppers or sweet baby peppers
- 2 tbsp olive oil
- juice of 1 lime
- 1 whole lime (for eating with the tacos later)
- 8-10 small corn tortillas
- salt and pepper to taste
In a large bowl, add the kidney beans, corn, chopped cilantro, sweet pepper, and onion. Mix in the olive oil, lime, salt and pepper, and put in the fridge to store and marinate.
While the mix is marinating in the fridge, slice the avocado and lime, and warm the tortillas.
On a plate, lay the tortillas, then spoon out the kidney bean mixture. Top with avocado and bit more cilantro, and if needed, squeeze some lime on top for extra flavor. Serve and eat!
You can store the kidney bean mixture in a container in the fridge for up to a week. It tastes great on its own as bean salad, or to use throughout the week as more tacos!