14 Aug Kidney bean tacos
Sometimes all you need is a decent taco. Growing up, my conception of tacos was very basic and very non mexican. Crunchy taco shells with spiced ground beef and salad. Jar of salsa, maybe sour cream. In Norway every family has their own taco preference, and nobody messes with what they know to like. I guess I’m the odd one out, and regularly cook weird, but delicious tacos. Listen, these kidney bean tacos are made with crunchy potatoes. Potatoes, guacamole, and mashed kidney beans. In a corn tortilla. It’s just as good as it sounds. I might have eaten too much, but that’s tomorrow’s problem.
First things first, every taco recipe needs a good guacamole, and I got you covered. Additionally, I like to have some salsa, cheese, tomatoes, red onion and a leafy green (usually spinach) in my wrap. If you’re fancy you can also add black olives, jalapenos, sweetcorn or any other veg. I have been known to throw in leftover veggies or meat, which works great.
I have added the recipes for the potatoes and bean mash separately, but I highly recommend making both and eating them together. Since you cut the potatoes into small pieces, they don’t take very long, and if you throw them in the oven before you start on your guacamole and beans, it will all be finished at the same time. I love these kidney bean tacos but you could use pinto beans or black beans if you prefer.
Kidney bean tacos
- 1 tin kidney beans, drained and rinsed
- 1 tin chopped tomatoes, drained
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- salt, pepper to taste
- Drain and rinse the kidney beans, and drain the tin of chopped tomatoes.
- Add all ingredients to a pot, and leave to cook on medium heat for about 5 minutes until heated through. Feel free to leave it for even longer if you're waiting for the potatoes to finish, just stir it occasionally so it doesn't burn, and if it gets dry, add a splash of water.
- Roughly mash some of the beans with a fork, but leave at least half the beans to be whole as this makes for a better, chunkier texture.
- 4 potatoes, finely diced
- 1 tsp chili powder
- 2 tsp olive oil
- salt, pepper
- Heat oven to 180°C
- Finely dice potatoes in small chunks.
- Add potatoes to a baking sheet covered baking tray, and sprinkle with the chili powder and oil. Combine. Add salt and pepper to taste.
- Bake in the oven for about 20 minutes, or until the potatoes are cooked and crunchy on the outside.