The Easiest Refried Red-kidney Bean Tacos
I’ve updated this old recipe and it’s a winner. I make it at least twice a month. Onion, red-kidney beans, tomato, smoked paprika and coriander. That’s your main ingredients! Salt and pepper to taste and obviously all the condiments for a fun taco night!
Fry the onion in the olive oil on medium heat until brown and translucent. Stir in the garlic with a wooden spoon.
Add the red kidney beans and fry for 5 minutes.
Add the smoked paprika and stir through and allow to fry for a further 5 minutes. Use your wooden spoon to smash through the kidney beans as they break open.
Add the tomatoes and bring up the heat until bubbly. Bring down to a simmer and allow the sauce to thicken, stirring gently to prevent it from sticking to the pan.
Stir through the date syrup and the coriander. Add salt and pepper to taste.
Once you are happy with your red-kidney bean filling, turn off the heat and add your taco shells to the oven. Once ready, add your red kidney-bean filling to the shells, top with cucumber pieces, cheese, guacamole and sourcream.
* Date syrup is currently my sweetener of choice when needed (since I’m in the Middle East) but raw honey or any other sweetener of choice will work. You can even omit it completely.
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