Red Bean Tacos with Avocado and Chiles Recipe

Red Bean Tacos with Avocado and Chiles Recipe

  • 1 cup chopped red onion
  • 1 (4 ounce) can diced green chiles
  • 1 large yellow bell pepper, seeded and chopped
  • 1 medium avocado, peeled, pitted and chopped
  • 2 teaspoons Safeway SELECT White Wine Vinegar
  • Salt and black pepper
  • 1 (15 ounce) can O Organics Red Kidney Beans
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 8 Safeway taco shells
  • Chopped Eating Right bagged romaine lettuce
  • Shredded Lucerne Monterey Jack or mozzarella cheese
  1. In a medium-size bowl, combine onion, chiles, bell pepper, avocado, and vinegar. Mix lightly; season to taste with salt and black pepper. Set aside.
  2. Drain beans, reserving 1/4 cup of the liquid. Rinse beans, then place beans and reserved 1/4 cup liquid, oregano, and cumin in a 3-qt. pan. Place over medium-high heat and cook, stirring and mashing beans lightly, until hot and bubbling (about 5 minutes).
  3. To serve, spoon bean mixture into warm taco shells. Top with avocado mixture, lettuce, and cheese.
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