lunch recipe · #01378
Cucumber Mango Lime Canned Kidney Beans Tacos
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook12 min
Inactive0 min
Total27 min
Ingredients
- 8 tortillaCorn Tortilla
- 12 ozCanned Kidney Beans
- 8 ozCucumber
- 6 ozMango
- 2 tbspLime Juice
- 1 tbspOlive Oil
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Drain the Canned Kidney Beans if needed. Wash the fresh taco ingredients under running water, keep leafy greens separate from raw meat and poultry, and prepare the Cucumber, Mango, Lime Juice.
- Heat the Olive Oil in a skillet. Cook the Canned Kidney Beans with the Table Salt and Black Pepper until browned and hot, then stir in the Cucumber, Mango, Lime Juice.
- Warm the Corn Tortilla in a dry skillet, divide the Canned Kidney Beans mixture among the tortillas, and serve promptly.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.3 g
- Carbohydrates
- 48 g
- Fat
- 5.9 g
- Fiber
- 8.9 g
- Sodium
- 505.7 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.