Serves
4
Prep
15
mins
Cooking
20
mins
Gluten Free Red Kidney Bean Tacos
Directions
Step 1
In a large pan, heat oil and cook onion until soft 6-7 minutes. Add garlic and cook for a further 30 seconds. Add spices (cumin, paprika, oregano, coriander) and chilli powder (if using) and stir for another 30 seconds. Add red kidney beans and stir to coat well.
Step 2
Stir in tomato puree, season with salt and pepper, then cover and bring to a gentle simmer for 10 minutes, stirring frequently.
Step 3
In the meantime combine corn, tomatoes, reserved red onion and lime juice and set aside.
Step 4
Heat corn tortillas as per instructions on the pack.
Step 5
To serve: spoon the red kidney bean mixture into the tortillas, add salsa and toppings and enjoy!
Tips
- For a delicious alternative, use McKenzie’s Three Bean Mix in place of the red kidney beans. Expand your range of toppings by adding mashed avocado and sour cream if desired.
Ingredients
- 2 tbs olive oil
- 1 medium red onion, diced (reserve 2 tbs for the salsa)
- 2 tsp McKenzie's Minced Garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp ground coriander
- 1/2 tsp chilli powder (optional)
- 2 packs (drained) McKenzie's Red Kidney Beans in Tetra Pak
- 1 cup tomato puree
- To taste, McKenzie's Australian Natural Sea Salt Large Grinder
- To taste, McKenzie's Whole Black Peppercorn Large Grinder
- 8 x Gluten Free Corn tortillas
- 1/2 can tinned corn kernels
- 100g cherry tomatoes, chopped in half
- Juice of half a line (or lemon)
- 1/2 cup shredded tasty cheese
- 1 cup shredded lettuce
- 1 tsp coriander leaves (chopped)
- 4 small radishes, thinly sliced
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