Tacos Rojo
There are days when creativity flows in the kitchen. Then there are days when the only thing I want is something familiar and easy. Today was definitely that. I opened the fridge and found a handful of fresh ingredients begging to be used; some lingering greens, softening peppers, half an onion, some tomatoes teetering on the edge of overripe, and a container of red beans.
Tacos felt like the perfect solution to clear some space and avoid waste. They’re endlessly adaptable, quick to assemble, and somehow always greater than the sum of their parts. Even the simplest version like a warm tortilla layered with melted cheese can turn into something delicious.
So, I tossed everything into a pan and let the flavors come together. This resulted in a fast yet flavorful red bean taco filling that’s hearty, vibrant, and exactly the kind of recipe you want in your back pocket for busy days.
Ingredients
1 lbs red kidney beans
Cherry bomb tomatoes, halved
White onion, diced
Red bell pepper, diced
Yellow pepper, diced
Parsley
Cilantro
Tomato paste
Water
White distilled vinegar
Kosher sea salt
Black pepper
Smoked paprika
Ground cumin
Garlic powder
Cayenne pepper
Ground turmeric
Corn tortilla
Cilantro for garnish
Extra virgin olive oil
Instructions
In a medium to large skillet, heat the olive oil over medium-high. Add the onions, peppers, and tomatoes and sauté, stirring occasionally, until the onions and peppers soften but do not brown, about 3 minutes. Stir in the white vinegar to coat the vegetables. Season with salt, pepper, paprika, cumin, garlic powder, cayenne, and turmeric, stirring for about a minute until everything is evenly coated and fragrant. Let the mixture cook for another minute to deepen the flavors.
Pour in about 1/2 cup of water—just enough to deglaze the pan and lift the spices without over-thinning the mixture. Add the tomato paste and stir until incorporated. Mix in the red kidney beans, parsley, and a handful of cilantro, then let the mixture simmer for about 3 minutes to meld together.
Serve with warm tortillas and garnish with some cilantro.
My watercolor illustration of said recipe :)
