Spicy Kidney Bean Tacos
Quick and easy spicy kidney bean tacos with a zesty kick, perfect for a satisfying and protein-packed meal.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
50g carbs
8g fat
Ingredients
For 4 servings
- 2 cups kidney beans
- 2 tablespoons taco seasoning
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 8 corn tortillas
- 2 cups shredded lettuce
- 1 tomato
- 1 avocado
- 1 lime
- cilantro — to taste
- salt — to taste
- pepper — to taste
Instructions
- 1
Rinse and drain the kidney beans.
- 2
Finely chop the onion and garlic.
- 3
Heat olive oil in a pan over medium heat.
- 4
Add onions and garlic to the pan, sauté until onions are translucent.
- 5
Add kidney beans and taco seasoning to the pan, cook for 5-7 minutes, stirring occasionally.
- 6
Warm corn tortillas in a separate pan or microwave.
- 7
Dice the tomato and avocado, slice the lime.
- 8
Assemble tacos by placing kidney bean mixture on tortillas, top with lettuce, tomato, avocado, and a squeeze of lime.
- 9
Garnish with cilantro, salt, and pepper to taste.
Cook it this week.
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