These finger-licking tacos are sure to be a Friday-night favourite or staple on taco Tuesdays. Butter beans are loaded with protein and lend a perfect creamy texture to these tacos. Baking the coleslaw adds a fun twist to this classic staple accompaniment. Serving the coleslaw right from the oven will be just the crunch these tacos need.
Bean there, done that?
Did you know that butter beans are also known as lima beans? You’ll find these beans labelled as both at your local natural grocery store. Try adding some extra broth to this tasty bean mixture and purée for a creamy, smooth soup.
Butter Bean Tacos with Baked Coleslaw
Ingredients
- 1 tsp (5 mL) extra-virgin olive oil
- 1 white onion, diced
- 2 green bell peppers, diced
- 1 poblano pepper, diced
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 2 garlic cloves, peeled and crushed
- 2 tsp (10 mL) ground cumin
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) smoked paprika
- 2 - 19 oz (540 mL) cans no-salt-added lima beans, rinsed and drained
- 1 cup (250 mL) low-sodium vegetable broth
- 8 small corn or flour tortilla wraps
- 1 bunch of cilantro, chopped (optional)
- 4 cups (1 L) shredded purple cabbage
- 1 tsp (5 mL) extra-virgin olive oil
- 2 tsp (10 mL) ground cumin
- Pinch of salt (optional)
- 1/2 cup (125 mL) plain Greek yogurt
- 1 lime, juiced
- 1/4 tsp (1 mL) smoked paprika
Nutrition
Per serving:
- calories560
- protein26 g
- total fat7 g
- sat. fat1 g
- total carbohydrates111 g
- sugars21 g
- fibre21 g
- sodium117 mg
Directions
01
Preheat oven to 425 F.
02
In large saucepan over medium-high heat, add oil along with onions, peppers, garlic, and spices; sauté for 10 minutes. Add beans and broth and cook until most liquid is absorbed, approximately 20 minutes. Once cooked, let stand an additional 15 minutes so mixture can thicken.
03
Meanwhile, toss shredded cabbage with oil, cumin, and salt, if using, and spread out onto large, parchment paper-lined baking sheet. Bake for 20 minutes, giving it a quick toss halfway through.
04
In small bowl, mix yogurt with lime juice and smoked paprika; set aside.
05
Once bean filling and coleslaw are ready, quickly warm tortilla wraps in dry pan over medium heat for a few seconds, fill each with bean mixture, top with coleslaw, then drizzle with yogurt dressing and chopped cilantro, if using.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
