Kidney Bean and Poblano Tacos with Quick-Pickled Onions - Half Cup Habit
Kidney Bean and Poblano tacos Ingredients Pickled Onions - ¼ cup grapefruit juice, fresh - ¼ cup orange juice, fresh - ¼ cup lime juice, fresh - ¼ cup white
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pulses.org.
Ingredients
- ¼ cup grapefruit juice (fresh)
- ¼ cup orange juice (fresh)
- ¼ cup lime juice (fresh)
- ¼ cup white vinegar
- 1 onion (red; thinly sliced)
- 2 tbsps olive oil (extra-virgin)
- 2 poblano pepper (stemmed, seeded, and cut into 1/2-inch slices)
- 1 small onion (yellow; chopped)
- ½ tsp cumin (ground)
- ½ tsp cinnamon (ground)
- ½ tsp paprika (Spanish smoked (pimenton))
- ½ tsp salt (kosher or sea; plus more to taste)
- ½ tsp pepper (freshly ground; plus more to taste)
- 1¾ cups kidney beans, red (cooked or canned, no-salt-added (from one 15-ounce can), drained but not rinsed)
- 6 tortillas (corn, 6")
- ½ cup salsa (your favorite store-bought)
- ½ cup feta cheese (vegan or dairy; crumbled)
- pumpkin seeds (toasted (pepitas))
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