This recipe for kidney bean tacos with grapefruit salsa is a flavor and ingredient twist on traditional taco recipes. The spicy red kidney bean taco filling takes about 15 minutes to make, leaving plenty of time for quick grapefruit salsa and an optional toasted seed blend topping.
Everyone loves tacos, but one of the most underrated things about them is the blank cooking palate they provide. There are so many options! From meaty Mexican-style tempeh tacos to Middle Eastern shawarma cauliflower or leftover black beans and rice, if you can get it in a fork, it goes in a tortilla shell.
And toppings? They are unlimited. I found the pairing of kidney beans and the fresh flavor of grapefruit, plus the crunchy seed blend, a winner for this recipe. But you could take this in an entirely new direction with mango salsa, chipotle avocado dressing, herby green tahini sauce, or a dollop of cashew sour cream. It’s all good!
Table of Contents
Recipe Highlights
- A healthy recipe made with wholesome ingredients like fiber-filled kidney beans and no added oil or refined sugar.
- The optional seed blend takes minutes to make and adds crunch to tacos. Plus, it’s a delicious condiment for salads and soups.
- Make the salsa a day ahead for a quick, 20-minute dinner everyone will love.
Key Ingredients and Notes
Kidney beans. I used 2 cans of red kidney beans. Homecooked kidney beans made on the stovetop or Instant Pot work well too. Substitute with white kidney beans, black beans, or chickpeas if desired.
Onions and jalapenos. You can mix and match here. Use a red onion if that’s what you have. A red chili is a great substitute or use half a green pepper for a milder flavor.
Grapefruit. Pink grapefruit is sweeter, but white grapefruit works here too. Or opt for a can of grapefruit packed in juice.
Cilantro. If you aren’t a fan, leave it out or substitute it with chopped parsley.
Optional seed blend. I urge you to make up a batch or double of this easy seed blend. Toasted sunflower seeds, pepitas, and red chili flakes.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
If you want to make Indian-inspired rajma tacos, substitute the cinnamon with a teaspoon of garam masala spice blend.
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How to Make Grapefruit Salsa
Make the salsa first so the flavors can mingle, and you don’t need to worry about keeping the taco filling warm. Here’s how to make the salsa:
Section the grapefruit by cutting the peel away and then using a sharp knife to cut the flesh from the membranes.
Add all the ingredients to a bowl. Mix well. If desired, squeeze a few of the grapefruit sections to add more juice.
How to Make Kidney Bean Taco Filling
Step 1: Cook the onions and jalapenos for 2-3 minutes, stirring constantly.
Step 2: Mix in the garlic and spices.
Step 3: Stir in the tomato paste and water.
Step 4: Immediately add the kidney beans. Lower the heat, cover, and cook for 10 minutes to heat the kidney beans.
Cook’s Tip: Heat the pan to medium-high heat before adding the onions and jalapenos. This helps keep the onions from sticking to the bottom of the pan.
Serving Suggestions
After making the salsa and filling, stuff warm corn tortillas. Or make them crunchy by folding soft tortillas over the rack in your oven and baking them in the oven at 400 F (200 C).
Frequently Asked Questions
For a thicker filling, use a fork to mash a few of the kidney beans once they start to heat.
Store grapefruit salsa in an airtight container in the refrigerator for 4 days. Let it warm to room temperature and stir it before serving.
Store the taco filling separately from the salsa and tortillas in an airtight container in the refrigerator for 4 days. Freeze it for 3 months. Thaw before reheating.
All the ingredients in this recipe are gluten-free. Double-check the tomato paste if it is a brand you are unfamiliar with.
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👩🏻🍳 Recipe
Kidney Bean Tacos with Grapefruit Salsa (Vegan and Oil-free)
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Ingredients
Grapefruit Salsa Ingredients
- 1 large grapefruit
- 1 small red onion - chopped
- 1 medium jalapeno - deseeded and chopped
- 1 medium green pepper - cored and chopped
- 1 cup diced tomatoes
- ½ cup cilantro - chopped
- 1 tablespoon lime juice - ½ a fresh lime
- salt and pepper to taste
Optional Seed Blend
- ⅓ cup pepitas
- ⅓ cup sunflower seeds - unsalted
- 1 tablespoons red chili flakes
Kidney Bean Taco Filling
- 1 medium onion - cut in half and thinly sliced
- 2 medium jalapenos - seeded and thinly sliced
- 2 cloves garlic - minced or pressed
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- ½½ teaspoon salt - optional
- 3 tablespoons tomato paste
- 3 cups kidney beans - 2 15-ounce (400-gram) cans rinsed and drained
- ½ cup water
- 8 6-inch corn tortillas
Instructions
How to Make Grapefruit Salsa
- Slice the top and bottom from the grapefruit, stand it upright on a cutting board, 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.
- Cut each segment into smaller pieces, then add the jalapeno, red onion, green pepper, cilantro, tomatoes, and lime juice. Mix well and set aside until you are ready to serve it.
How to Make Seed Blend (Optional)
- Heat the pan you are planning to use for the kidney bean filling. Add the sunflower seeds, pepitas, and red chili flakes. Toast the seeds for about 1 minute, stirring constantly. Transfer the seeds to a small dish.
How to Make Kidney Bean Taco Filling
- Heat a pan or skillet over medium heat. Once it's hot, add the diced onion and jalapeno. Cook the veggies for 2-3 minutes until they start to soften. Add a tablespoon or two of water if they start sticking to the bottom of the pan.
- Add the garlic and the spices (cumin, paprika, and cinnamon). Stir for 30 seconds.
- Add the tomato paste. Then mix in the kidney beans and ½ cup of water. Lower the heat, cover, and simmer the ingredients on low for 10 minutes to heat the kidney beans.
- Serve the tacos with tortillas, the kidney beans, salsa, and top off with seed blend.
Video
Notes
- This recipe can be made with white kidney beans, black beans, or chickpeas.
- For a thicker mixture, mash up to half the kidney beans. This is convenient if you are making tostadas or wraps.
- Store leftover kidney bean filling in the refrigerator for 4 days or freeze for 3 months.
Nutrition
Nutritional information is an estimation only.
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Denise Perrault
A delicious taco recipe with zesty salada - so good!