Kidney Bean Tacos with Grapefruit Salsa (Vegan and Oil-free)
Kidney bean tacos with grapefruit salsa is a Mexican-inspired vegan, gluten-free, oil-free recipe with a spicy red kidney bean filling using canned beans.
Servings: 8
Calories: 209kcal
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
Calories: 209kcal | Carbohydrates: 35g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 584mg | Potassium: 582mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1338IU | Vitamin C: 39mg | Calcium: 89mg | Iron: 3mg