Spicy Kidney Bean Tacos - cooking recipe

Ingredients

Tacos
1 tablespoon olive oil
1 medium yellow onion, peeled and diced
2 large garlic cloves, peeled and minced
1/4 cup jalapeno-stuffed pimientos, cut in half
1/8 cup dry red wine or 1/8 cup red wine vinegar
1/2 - 1 tablespoon chili powder
1/2 teaspoon cumin powder
1 (28 ounce) can dark red kidney beans, rinsed and drained
salt, to taste
cracked black pepper, to taste
8 corn tortillas
Assorted Topping Suggestions
chopped tomato
sliced green onion
fresh cilantro
Cotija cheese (omit for vegan meal)
sour cream

Preparation

Heat the olive oil over medium heat in a large saute pan.
Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.
Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).
Heat all the tortillas in this manner and keep covered on a warming tray.
Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.