This recipe was designed for kidney beans, with their beautiful crimson color and hearty texture, but virtually any bean would work. Food and dining editor Joe Yonan likes to pair the beans with thick slices of mild poblano pepper, whose hint of heat and bitterness sets off the beans’ creaminess, but you can substitute green or red bell pepper. And nothing beats the addition of pickled onions; you’ll have more than you need for this recipe, but they keep well.
Storage Notes: The pickled onions can be refrigerated for up to 3 weeks.
Servings: 2 - 3 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 2-3 servings
Ingredients
- For the pickled onions
- 1/4 cup fresh grapefruit juice
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup white distilled vinegar
- 1 red onion, thinly sliced
- For the filling
- 2 tablespoons extra-virgin olive oil
- 2 poblano peppers, stemmed, seeded and cut into 1/2-inch slices
- 1 small yellow onion, chopped
- 2 large garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Spanish smoked paprika (pimenton)
- 1/2 teaspoon kosher or sea salt, or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1 3/4 cups cooked or canned red kidney beans (may substitute pinto, black beans or chickpeas), drained but not rinsed
- Six (6-inch) corn tortillas
- 1/2 cup store-bought salsa
- 1/2 cup Herb-Marinated Tofu Feta (see related recipe) or store-bought vegan or dairy feta, crumbled
- Toasted pumpkin seeds (pepitas), for serving
Related Recipes
- Garlicky Beans and Broccoli Rabe Over Toast
- Harissa-Roasted Carrot and Bean Dip
- Herb-Marinated Tofu Feta
- Pinto Bean Tortilla Salad
- Simply Perfect Pot of Beans
- Tacu Tacu (Peruvian Beans and Rice)
Directions
Make the pickled onions: In a small saucepan over medium heat, combine the grapefruit juice, orange juice, lime juice and vinegar. Bring to a boil, turn off the heat and add the red onion. Let cool in the pan. (To store what you don’t use for this recipe, transfer the onions and marinade to a quart-size Mason jar and refrigerate for up to 3 weeks.)
Make the filling: In a large skillet over medium heat, heat the oil until it shimmers. Add the poblanos, onion and garlic and cook, stirring frequently, until the vegetables start to soften, about 4 minutes. Sprinkle in the cumin, cinnamon, paprika, salt and pepper and cook until the spices are very fragrant, 1 to 2 minutes. Stir in the beans, reduce the heat to medium-low and cook just until warmed through. Taste, and add more salt and pepper if needed. Turn off the heat and cover to keep warm.
Warm the tortillas in a dry skillet over medium-high heat for a few seconds on each side, then wrap them in foil.
To assemble the tacos, lay out the tortillas and top each with some of the bean-poblano mixture. Top each with a spoonful of the salsa, feta, pumpkin seeds and a few slices of pickled onions. Serve hot.
Recipe Source
Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
