Index Now Microsoft Clarity Print

kidney bean tacos with grapefruit salsa

kidney bean tacos with grapefruit salsa on black plate
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Kidney bean tacos, lightly spiced with cumin, smoked paprika and cinnamon are quick and hearty and even more delicious with tangy and spicy grapefruit salsa.

Ingredients

Units Scale

Kidney Beans

  • 1 small yellow onion, cut in half and thinly sliced
  • 2 jalapenos, seeded and thinly sliced
  • 2 garlic cloves, minced
  • 2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 2 tsp. smoked paprika
  • 1/2 tsp. salt (optional)
  • 3 Tbsp. tomato paste
  • 3 cups (2 - 15 oz. or 400 gm. cans) cooked kidney beans, rinsed and drained.
  • 1/2 cup of water

Grapefruit salsa

  • 1 large (or 2 smaller) pink grapefruit, segmented
  • 1 jalapeno, diced (remove the seeds if you do not want it spicy)
  • 1 small red onion, peeled and diced
  • 1 green pepper, with the seeds and pith, cleaned out and diced
  • 1/2 cup chopped cilantro (coriander)
  • 1 cup diced tomatoes
  • 1 tbsp. lime juice (juice of 1/2 lime)
  • Salt and/or pepper to taste (optional)

Optional seed blend

  • 1/3 cup pepitas (pumpkin seeds)
  • 1/3 cup sunflower seeds (unsalted)
  • 1 Tbsp. red chili flakes (adjust this for heat)

8 (6-inch) corn tortillas

Instructions

  1. Make the grapefruit salsa first. And begin by segmenting the grapefruit:
    1. slice the top and bottom from it and then stand it upright on a cutting board and then cut off the rest of the skin and the pith (the white stuff). Use a bowl or deep plate to catch the juice and then slice down (carefully) between each segment.
  2. Cut each segment into smaller pieces if necessary, then add the jalapeno, red onion, green pepper, cilantro, tomatoes, and lime juice. Mix well and store in the fridge until you are ready to serve it.
  3. If you want to make the seed bend, simply grab a skillet (it can be the same one you use for the kidney beans) and toast the pepitas, sunflower seeds, and red chili flakes for 1-2 minutes to toast them. Place them in a small bowl and try not to eat it all before you are ready for tacos.
  4. To make the kidney bean filling, heat a medium skillet, and add the diced onion and jalapeno. Sauté the veggies for about 5 minutes until they start to soften. Add a tablespoon or two of water if they start sticking to the bottom of the pan.
  5. Add the garlic and the spices (cumin, paprika, and cinnamon). Stir for 30 seconds.
  6. Add the tomato paste, kidney beans, and ½ cup of water. Mix well and simmer until the beans are cooked.
  7. Serve the tacos with tortillas, the kidney beans, salsa, and top off with seed blend.

Notes

  • Nutritional information includes the seed blend.
  • You can use a variety of other beans if you want to substitute. Consider pinto or black beans or even chickpeas.
  • You can also add a few other garnishes such as diced avocado, vegan sour cream, or shredded lettuce.

Nutrition

Find it online: https://veganwithgusto.com/kidney-bean-tacos/