This was excellent--great flavor. (also pictured here--sauteed veggies) I will give three different recipes for the beans.
1 can (16 oz) kidney beans , drained
1 1/2 tsp chili powder
1/2 tsp ground cumin
1 - 2 tsp olive oil
1/3 to 3/4 cup chunky salsa ( we used Mild Lime and Garlic -Walmart brand salsa)
6 corn tacos
In skillet, heat drained beans and chili and cumin in a little oil (after spraying the pan with pam). Heat 3 minutes. Add as much of the salsa you desire (you don't want it too soup-y)and heat till warm.
Meanwhile heat corn tacos in oven 3 minutes at 300 degrees.
Fill tacos with bean mixture and onions and lettuce. (you can add cheese and sour cream if you desire).
Second recipe for the beans:
2-3 cups of kidney beans you have cooked from scratch (cooking with garlic)
1-2 Tab. of Tomato paste
1 -2 tsp chili powder
3/4 tsp cumin
Mash everything together until you get the flavor and consistency you want. Then heat in the microwave until warm.
We served this with sauteed veggies--orange and red peppers, yellow squash, zucchini squash, and portabello (spelling?) mushrooms with Mrs. Dash garlic and herb seasoning and pepper. This would also be good mixed with the beans and some rice.
A third one we love is found here: http://nannykimsrecipes.blogspot.com/2008/11/mexican-corn-salad-hot-or-cold.html This one has corn and black beans etc--very yummy