15-Minute Kidney Bean Tacos (Semi-Mashed)
These 15-minute kidney bean tacos use a simple recipe for a healthy and tasty vegan meal that's on the table in no time.
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 thepeskyvegan.com.
Cooking tools:
- Pan
- Potato masher
- Saucepan
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Plate
- Kitchen towel
Ingredients
- 1 tablespoon cooking oil
- 3 garlic cloves, chopped
- 1 teaspoon cumin seeds ((see notes for easy spice substitutes))
- 1 teaspoon fennel seeds ((see notes))
- 2x 14 oz (400 g) tins kidney beans, drained and rinsed
- 1x 14 oz (400 g) tin tomatoes
- 1 teaspoon dried sage
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper ((or chilli powder))
- 3 tablespoons nutritional yeast ((optional))
- Small handful fresh coriander ((optional))
- Salt
- pepper
- 10 small flour or corn tortillas ((see notes))
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