These vegetarian kidney bean fajita tacos are made in crispy taco shells with layers of refried kidney beans, crunchy fajita, salsa, guacamole, sour cream.
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
You can boil rajma, smash and cook it with herbs up to 2 days in advance.
It freezes well for up to 3 months.
Make salsa up to 3 days in advance.
You can make fajita beforehand up to a day in advance.
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.