Hello Kidney Bean Fajita Tacos !! Dinner is set with an all-vegetarian meatless taco station!! Everyone including the kids fills their own tacos with their favorite toppings. This makes my job easy and dinner a lot more fun! I make mine using crispy taco shells and stuff it with layers of homemade smashed kidney beans, crunchy fajita, salsa, guacamole, sour cream, and lots of cheese! It is Gluten-free. Vegans, simply use dairy-free cheese and sour cream.

Kidney beans (Rajma) is my new favorite refried beans for Mexican recipes. I always have them stocked in my pantry and use it at least once a week. Palak Rajma masala is one of my family’s favorite ways to eat kidney beans. It is a great swap for pinto beans (refried beans) in my Vegetarian Crunchwrap Supreme and Vegan Enchiladas Verdes.

Today I am showing how to make most of the elements from scratch. And let me tell you, it tastes absolutely delicious and such a change from the basic taco recipe.

Let’s talk about the elements that make these vegetarian tacos beyond delicious!

Ingredients to make Kidney Bean Fajita Tacos

Kidney beans – I cook them from scratch in my Instant Pot pressure cooker. Then smash them roughly and cook with few spices to make refried beans.

Fajita – Chipotle-style long strips of peppers and onion cooked on high flame with few spices. This adds so much texture, crunch, and earthiness to the tacos.

Salsa – This time I made pan-roasted cherry tomato, bell pepper, jalapenos, and onion salsa and it is so delicious.

Guacamole – I make guacamole at home. It takes just 10 minutes of your time. Do it while your salsa is cooking and you will not waste any time.

Sour Cream – I use store-bought organic sour cream.

Tacos – Crispy taco shells are a house favorite. You can do warm soft tortillas too.

Additional toppings include Mexican blend grated cheese, chopped peppers, cabbage. (Totally optional)

Layers and layers of goodness!

Once all the ingredients are cooked, ready, and set on the table my work is done. We make our own tacos with our favorite toppings. I love to stuff, or maybe overstuff mine with everything.

My husband prefers his tacos with extra guacamole and less cheese. Kids on the other hand like more of cheese and sour cream and very less fajita (veggies right!!).

This way we customize the tacos to our preference and enjoy our meal without any fuss.

Important tips to make the best kidney bean fajita tacos

• Kidney beans – Soak them overnight or for 8 hours at least. Then pressure-cook it.
• Guacamole – Chill ripe avocados in the refrigerator the previous day. Your guac will taste the best.
• For tacos – Look out for flat base taco shells that can stand on its own. It gives you more room for filling and won’t collapse after serving. Warm shells in a microwave for a minute to make it crispy. Let it cool completely before filling.
• Fajita – Sautee them on high flame until a bit charred on the edges. Do not overcook the veggies. Keep them crunchy.

For very busy days!

I love the convenience of readymade ingredients like taco shells, sour cream, and cheese. If you are pressed on time skip the boiling process and use canned red kidney beans and then proceed with the recipe. Or use canned refried beans and salsa. No one I going to judge you.

But if you have some time on hand, then I highly recommend cooking beans at home from scratch. It just requires some pre-planning of soaking the beans. Then I simply throw the soaked beans in the Instant Pot and let it get to work. Homemade kidney beans are ready with less than 5 minutes of your active time.

Make ahead of time tips

1. You can boil rajma, smash and cook it with herbs up to 2 days in advance.
2. It freezes well for up to 3 months.
3. Make salsa up to 3 days in advance.
4. You can make fajita beforehand up to a day in advance.
5. The recipe seems long because of all the components. But it is very easy to make it simultaneously.

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Include more beans in your diet with these amazing recipes –

Vegetarian Enchiladas with refried beans

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Mexican soft tacos with avocado almond crema

Let’s make Kidney bean fajita tacos!

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5 from 3 votes

Kidney Bean Fajita Tacos

These vegetarian kidney bean fajita tacos are made in crispy taco shells with layers of refried kidney beans, crunchy fajita, salsa, guacamole, sour cream.

Course lunch/ dinner

Cuisine Mexican

Prep Time 15 minutes

Cook Time 1 day 40 minutes

Cooling time 15 minutes

Total Time 1 day 1 hour 10 minutes

Adjustable Servings -10 tacos

Calories 139kcal

Author Khushboo

Ingredients

• 1 package crispy tacos

For refried Kidney beans

• 1 cup Kidney beans Rajma (soaked overnight)
• 1.5 cups water (to cook Rajma)
• Pinch of cayenne
• ½ teaspoon garlic powder
• ¼ teaspoon oregano
• ½ teaspoon cumin powder
• Salt to taste
• 2 teaspoon butter after beans are done cooking.

For Salsa

• 2 teaspoon cooking oil
• 3 cloves garlic minced
• ½ jalapeno
• ½ cup onions finely chopped
• ¼ cup bell peppers finely chopped
• 1 pint cherry tomatoes (2 cups approx.)
• ½ teaspoon roasted cumin powder
• Pinch of cayenne
• Salt to taste
• 1 tablespoon chopped cilantro
• 1 teaspoon lemon juice

For Fajita

• 1 tablespoon cooking oil
• 1 garlic clove minced
• 1 Small onion cut into strips
• 1 small bell pepper cut into strips
• 1 small zucchini cut into long strips
• ¼ teaspoon cumin
• Couple twists of black pepper
• Pinch of oregano
• Salt to taste

For Guacamole

• 4 small avocados ripe
• ¼ cup onions finely chopped
• ¼ cup tomatoes finely chopped
• ½ Jalapeno (finely chopped) optional
• 1 clove garlic grated
• Salt to taste
• Couple twists of pepper
• Lots of lemon juice
• Fistful of cilantro finely chopped

Other toppings

• 1.5 cup Sour Cream
• Mexican cheese blend optional

Instructions

How to soak Kidney beans

• Wash beans in a mesh/ colander under cold running water for 30 seconds.
• Add 3 cups water to the beans and boil it for 5 minutes on the stovetop.
• Let the beans soak in warm water for 8-10 hours or overnight.
• The beans will double their size the next day.
• Before cooking drain out all the excess water from soaked rajma/ kidney beans.

How to cook Kidney beans

• Switch on the Instant Pot.
• Add everything called for making refried kidney beans in the Instant Pot, 1.5 cups water, and give it a stir.
• Place the IP lid, with the black knob on the sealing position.
• Press manual, HIGH pressure for 20 minutes.
• Follow it with natural pressure release.
• Once the pin drops, vent out any steam and carefully open the lid.
• Check if the beans are done by pressing one of the beans by the back of the spoon. It should smash without resistance.
• At this point, you can use an immersion blender to mash the beans.
• If you like it chunkier then crush it with a potato masher.
• Add butter to the pot.
• Switch on the sautee mode and cook the beans stirring it for a minute.
• Beans will thicken as it cools.

For Fajita

• Add oil in the pan.
• Once warm add in the onions, pepper, and garlic.
• Cook on high flame for 45 seconds, stirring 1-2 times in between.
• Switch off the flame and add in the seasoning.
• Do not overcook the veggies.

For salsa

• Heat oil in a pan, once warm add in onions and saute it until translucent. Now add in garlic, jalapeno, and peppers. Add in the seasoning and cook for 30 seconds.
• Now add in the cherry tomatoes and cook it on high flame for 30 seconds without stirring.
• The tomatoes will get a bit charred and impart a smoky flavor to the salsa.
• Stir the mixture and lower the flame to medium.
• Cover and cook for 3-4 minutes or until the tomatoes are softened and easily smashed by a spoon.
• Roughly smash the tomatoes and give it a stir.
• Let it cook for an additional 1 minute.
• Add in the chopped cilantro.
• Taste and adjust the seasoning.
• Switch off the flame and add lemon juice.
• Chill in the fridge if you like cold salsa.

For Guacamole

• Smash the avocados with a fork until smooth.
• Now add all other ingredients and mix it with a spoon.
• Guacamole is ready.
• Assembling the tacos
• Lay down all components on the table.
• Let your folks make their own tacos.
• Do not fill tacos in advance or they will become soggy.

Notes

For very busy days

• I love the convenience of readymade ingredients like taco shells, sour cream, and cheese.
• If you are pressed on time skip the boiling process and use canned red kidney beans and then proceed with the recipe. Or use canned refried beans and salsa. No one I going to judge you.
• But if you have some time on hand, then I highly recommend cooking beans at home from scratch. It just requires some pre-planning of soaking the beans. Then I simply throw the soaked beans in the Instant Pot and let it get to work. Homemade kidney beans are ready with less than 5 minutes of your active time.

Important tips to make the best kidney bean fajita tacos

• Kidney beans -Soak them overnight or for 8 hours at least. Then pressure-cook it. If you suspect excess water in the pot of beans after cooking just remove some. Do not discard, you can use it in soups and stews.
• Guacamole – Chill ripe avocados in the refrigerator the previous day. Your guac will taste the best. I highly recommend making it fresh to avoid discoloration.

Hack to keep the guacamole green even after hours.

You can make it up to 3-4 hours ahead of time.

Put in in an airtight container, top it with onion slices (helps retain the green). Cover it with plastic wrap, and then place a lid on top.

Store it in the fridge until use.

• For Salsa

This recipe makes chunky salsa.

If you like sauce like smooth salsa then pulse the mixture 2-3 times in a blender after it completely cools down.

• For tacos 

Look out for flat base taco shells that can stand on its own. I use Old El Paso "stand n stuff "taco shells. These are gluten-free too. It gives you more room for filling and won’t collapse after serving. Warm shells in a microwave for a minute to make it crispy. Let it cool completely before filling.

• For Fajita 

Sautee them on high flame until a bit charred on the edges. Do not overcook the veggies. Keep them crunchy.

Make ahead of time tips

1. You can boil rajma, smash and cook it with herbs up to 2 days in advance.
2. It freezes well for up to 3 months.
3. Make salsa up to 3 days in advance.
4. You can make fajita beforehand up to a day in advance.
5. The recipe seems long because of all the components. But it is very easy to make it simultaneously.

Possible substitutes or additions!

• You can add long strips of eggplant or mushroom to make fajita.
• Swap crispy tacos with soft tortillas.
• You can add adobo peppers to the salsa to make it hot.
• Use classic Mexican beans instead of rajma (kidney beans)
• For making it Vegan swap sour cream and cheese for non-dairy one.

Nutrition

Calories: 139kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 41mg | Potassium: 312mg | Fiber: 2g | Sugar: 4g | Vitamin A: 864IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 1mg

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