Kidney Bean Fajita Tacos Vegetarian Recipe Carve Your Craving

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.