Homemade beef and kidney bean tacos

Peel and thinly slice the small red onion. Dice the tomato and set it aside in the small bowl.

Open the 400 g can of kidney beans, pour it into the colander and rinse the beans under cold water. Let them drain well.

Heat 0.5 tbsp of oil in the skillet over medium heat. Add three quarters of the onion and sauté it, stirring.

Add the 200 g of beef and break it up with the spatula. Cook over medium-high heat until there's no pink left at all, at least 70 °C in the center.

Add 0.5 tsp of chili powder, salt and pepper, then the drained beans. Stir and let it heat over low heat, lightly mashing a few beans.

Put the crème fraîche in a small bowl and get the shredded cheese out. Keep the rest of the raw onion for some crunch.

Warm the 4 tortillas one at a time in a dry skillet over medium heat, about 30 seconds per side, until soft.

Spread the beef and beans over the 4 tortillas, then add the diced tomato, raw onion and shredded cheese. Add the crème fraîche right before serving.