Weekly Recipe
Kidney Bean Tacos
Pantry Ingredients
Canned kidney beans: 1 can (rinsed and drained).
Tortillas: 4 to 6 small corn or flour tortillas.
Canned tomato paste: 1 tablespoon (or 2 tablespoons ketchup).
Water: 3 tablespoons.
Oil: 1 teaspoon.
Seasonings: 1 teaspoon chili powder, plus salt and garlic powder.
Simple Instructions
Warm pan: Heat oil in a skillet over medium heat.
Add beans: Pour rinsed kidney beans into the warm pan
Add flavor: Stir in tomato paste, water, and all seasonings.
Mash beans: Use a fork to mash half the beans for texture.
Simmer down: Cook 3 minutes until the mixture thickens up.
Warm tortillas: Heat tortillas in a microwave or dry pan.
Assemble tacos: Spoon the bean filling into the warm tortillas.
Serve: Eat immediately while hot.
💡 Easy Cooking Tips Microwave only:
Mix ingredients in a bowl and microwave for 90 seconds.
Shell substitute: Scoop onto sliced white bread or hot dog buns if out of tortillas.
Seasoning shortcut: Use half a taco seasoning packet instead of individual spices.
Crunchy topping: Crunch up cheap tortilla chips or cornflakes on top for texture.
Stretcher tip: Stir in canned corn or leftover rice to double the fillings.