Spicy Kidney Bean Tacos

• Tacos
• olive oil↗1 tablespoon
• medium yellow onion, peeled and diced↗1
• large garlic cloves, peeled and minced↗2 cloves
• jalapeno-stuffed pimientos, cut in half1⁄4 cup
• dry red wine or 1/8 cup red wine vinegar↗1⁄8 cup
• chili powder↗1⁄2 - 1 tablespoon
• cumin powder↗1⁄2 teaspoon
• dark red kidney beans, rinsed and drained↗1
• salt, to taste↗
• cracked black pepper, to taste↗
• corn tortillas↗8
• Assorted Topping Suggestions
• chopped tomato
• sliced green onion
• fresh cilantro↗
• Cotija cheese (omit for vegan meal)↗
• sour cream↗

Step-by-step instructions

1. 1

   Heat the olive oil over medium heat in a large saute pan.

2. 2

   Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.

3. 3

   Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.

4. 4

   Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).

5. 5

   Heat all the tortillas in this manner and keep covered on a warming tray.

6. 6

   Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.