Kidney Bean Tacos

I've been craving hard shell tacos for some time.  I finally couldn't take it anymore.  I think you'll agree that this is some good eats!

INGREDIENTS 

6 corn tacos shells

2 cups fresh cooked Kidney Beans or 2 15 oz. cans

1 cup sliced iceberg lettuce

1 tablespoon paprika

1 tablespoon chili powder

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon coriander 

1/4 cup Daiya shredded cheddar style wedge

6 tablespoons Tequila Lime Salsa

6 tablespoons Toffuti Sour Cream

1 lemon

cilantro

sriracha

black pepper

METHOD

serves two with left overs

preheat oven to package directions to warm up taco shells.  mine were 325 F for 7 minutes.  while shells are warming put kidney beans in a large mixing bowl.  if using canned kidney beans drain and rinse.  with beans add paprika, chili powder, nutritional yeast, onion, garlic, coriander, and about a teaspoon of fresh lemon juice (or to taste.)  if you want it spicy add some sriracha.  with a fork mash up beans but leave a couple whole beans for texture.  taste and adjust flavorings to your liking.  warm up on the stove top or pop it into the microwave for a minute and a half or so.  shred cheese and chop up lettuce.

to assemble take taco shell and add lettuce on the bottom.  layer with kidney bean mixture, more sriracha if you like, then add the cheese, salsa, sour cream, and then top off with fresh cilantro.  serve with slices of fresh lemon and fresh pepper.

optional add ins: 

cubed pineapple

sliced jalapeño (or pickled)

diced tomatoes

lime instead of lemon

pickled red onion