Quick dinner! This meal is a variation on these black bean tacos, which have been making regular appearances on my dinner table since the first time I tried them. What keeps me coming back? It’s just one of those deceptively simple dishes that ends up tasting greater than the sum of its parts. It’s a pile of healthy veggies and legumes that we get legitimately excited about eating – what’s not to love?
Black beans are my usual pantry staple, but I’m currently having a moment with dark red kidney beans. They’re so big, that when you saute them properly you get this awesome contrast between the crisp exterior and creamy middle. I’m not sure why I don’t usually think to keep them on hand, because I love them in curries/chilis/salads, but my habits are changing quickly. The nutritional profile of kidney beans is pretty similar to other beans, but variety is never a bad thing.
The icing on the cake, is that this meal comes together super-fast. In fact, the first time I made it and called Grant to dinner, I got a response that my fellow veteran dinner coordinators will identify as music to the ears…
Oh yeah. Already. Get in on this recipe.
Kidney Bean Tostadas
Serves two, generously
2-3 cups shredded cabbage
1 carrot, shredded
Juice from ½ lime
1 tbsp. olive oil
salt and pepper to taste
1 14.5 oz. can kidney beans (or equal volume of cooked beans), drained and rinsed
1 tbsp. olive oil
½ onion, sliced
½ bell pepper, sliced
½ tsp. ground cumin
½. tsp. ground coriander
2 flour tortillas
1 oz. queso fresco, cotija, or feta cheese
2 tbsp. cilantro, chopped
Combine slaw ingredients to let mingle while preparing the other components. In a small saucepan, saute the onions and peppers in olive oil. When they begin to brown, add the beans and spices. In a dry or oiled large skillet, brown the tortillas. You can cook them as desired – either softer to allow folding into a mega-taco, or crisp enough to eat tostada/nacho-style. To serve, top the tortillas with beans, slaw, cheese, and cilantro.