Crispy Tacos with Kidney Beans & Feta
20 min
Veggie
34039
For 2 Portions
160 g
kidney beans, canned
120 g
tomato
60 g
feta cheese
40 g
mixed greens
10 g
cilantro, fresh
2
large tortilla
1/2
lime
2 tsp
coconut oil
1/2 tsp
cumin, ground
1/2 tsp
chili flake
salt
1. All set?
2. Drain kidney beans and put in a bowl. Add salt, cumin, chili, and lime juice; mix, and mash with a fork.
3. Wash and dice tomato.