Kidney Bean Tacos Recipe – Easy Refried Bean & Salsa Filling

Last Updated on 2 months by Neha Deshmukh

Kidney Bean Tacos Recipe – Easy Refried Bean & Salsa Filling

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, satisfying, and flavorful meals. And let me tell you, these Kidney Bean Tacos are it. I first made these when I was craving something a little different from our usual Indian fare, and they’ve been a hit ever since. They’re super easy to whip up, packed with protein, and totally customizable. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average tacos. The creamy, spiced refried kidney beans are the star of the show, offering a delicious and healthy twist. They’re a fantastic vegetarian option, and honestly, even the meat-eaters in my family ask for seconds! Plus, they come together in under 30 minutes – perfect for a weeknight dinner or a fun weekend treat.

Ingredients

Here’s what you’ll need to make these amazing Kidney Bean Tacos:

• 1 cup kidney beans
• 2 cups water
• 1 tablespoon olive oil
• 0.5 teaspoon garlic
• 0.33 cup onions
• 0.25 teaspoon black pepper
• 0.25 teaspoon dried oregano
• 0.5 teaspoon red chili powder
• 1 teaspoon cumin powder
• 6 taco shells
• 0.5 cup tomato salsa
• 0.25 cup sour cream
• 0.5 cup cheddar cheese

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Kidney Bean Varieties: I usually use dark red kidney beans for this recipe, but you can experiment with light red or even white kidney beans. They all work beautifully! About 170g of dried beans will give you roughly 1 cup cooked.
• Taco Shell Options: Hard or soft taco shells – the choice is yours! I sometimes use the pre-made hard shells for a quick meal, but soft tortillas are great too.
• Salsa Styles – Mild to Hot: Don’t be afraid to play with the salsa! If you like things mild, go for a tomato-based salsa. For a kick, try a habanero or chipotle salsa. I personally love a good roasted tomato salsa.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, soak your kidney beans overnight in plenty of water. This helps them cook evenly and become nice and creamy. The next day, drain and rinse them well.
2. Pop the soaked beans into a pressure cooker with 2 cups of fresh water and a pinch of salt. Pressure cook for about 15-18 minutes, or until they’re tender.
3. While the beans are cooking, heat the olive oil in a pan over medium heat. Add the minced garlic and chopped onions and sauté until they become soft and translucent – about 5 minutes.
4. Now, add the cooked kidney beans to the pan. Pour in about ½ – ¾ cup of water (start with ½ cup and add more if needed), along with the salt, black pepper, oregano, chili powder, and cumin powder.
5. This is where the fun begins! Use a potato masher or the back of a fork to mash the beans to your desired consistency. I like mine a little chunky, but you can make them completely smooth if you prefer.
6. Let the refried beans simmer for 5-6 minutes, stirring occasionally, until they thicken up. Add a little more water if they get too dry.
7. If you’re using hard taco shells, preheat your oven to 100°C (210°F) and warm the shells for 2-3 minutes. This makes them a little more pliable and less likely to crack.
8. Time to assemble! Layer the warm refried beans into the taco shells, followed by a generous spoonful of salsa, a dollop of sour cream, and a sprinkle of cheddar cheese.

Expert Tips

• Don’t skip the soaking step for the kidney beans! It really does make a difference in the texture.
• Taste as you go! Adjust the spices to your liking.
• For extra flavor, try adding a squeeze of lime juice to the refried beans.

Variations

• Vegan Adaptation: Swap the sour cream for a plant-based alternative, and use a vegan cheese. It’s just as delicious! My friend, Priya, swears by the cashew cream as a sour cream substitute.
• Gluten-Free Adaptation: Simply use corn tortillas instead of wheat flour taco shells.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of chili powder. Or, if you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations (Navratri/Fast-Friendly): During Navratri or fasting periods, you can skip the onions and garlic, and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

These tacos are fantastic on their own, but they’re even better with a side of Mexican rice and a fresh salad. A dollop of guacamole is always a welcome addition too!

Storage Instructions

Leftover refried beans can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Assembled tacos are best eaten immediately, as the shells can get soggy.

FAQs

How long can I soak kidney beans for?

You can soak kidney beans for up to 8 hours, but overnight is ideal.

Can I use canned kidney beans instead of dried?

Yes, you can! Just drain and rinse a 15oz can of kidney beans and skip the soaking and pressure cooking steps. You may need to adjust the amount of water you add to the pan.

What’s the best way to warm taco shells without them breaking?

Wrapping them in a damp paper towel and microwaving them for a few seconds, or warming them in a low oven, works best.

Can I make the refried bean filling ahead of time?

Absolutely! The refried bean filling can be made a day or two in advance and stored in the refrigerator.

What other toppings can I add to these tacos?

The possibilities are endless! Try adding chopped tomatoes, lettuce, avocado, pickled jalapeños, or a sprinkle of fresh cilantro.