Butter Bean Tacos with Baked Coleslaw

These finger-licking tacos are sure to be a Friday-night favorite 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.

Butter Bean Tacos with Baked Coleslaw

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Servings

4 Servings

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Ingredients

• 1 tsp extra-virgin olive oil
• 1 white onion diced
• 2 green bell peppers diced
• 1 poblano pepper diced
• 1 jalapeño pepper seeded and finely chopped (optional)
• 2 garlic cloves peeled and crushed
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 - 19 oz cans no-salt-added lima beans rinsed and drained
• 1 cup low-sodium vegetable broth
• 8 small corn or flour tortilla wraps
• 1 bunch of cilantro chopped (optional)

Baked coleslaw

• 4 cups shredded purple cabbage
• 1 tsp extra-virgin olive oil
• 2 tsp ground cumin
• Pinch of salt optional

Yogurt dressing

• 1/2 cup plain Greek yogurt
• 1 lime juiced
• 1/4 tsp smoked paprika

Ingredients 1 tsp extra-virgin olive oil 1 white onion diced 2 green bell peppers diced 1 poblano pepper diced 1 jalapeño pepper seeded and finely chopped (optional) 2 garlic cloves peeled and crushed 2 tsp ground cumin 1 tsp dried oregano 1 tsp smoked paprika 2 - 19 oz cans no-salt-added lima beans rinsed and drained 1 cup low-sodium vegetable broth 8 small corn or flour tortilla wraps 1 bunch of cilantro chopped (optional) Baked coleslaw 4 cups shredded purple cabbage 1 tsp extra-virgin olive oil 2 tsp ground cumin Pinch of salt optional Yogurt dressing 1/2 cup plain Greek yogurt 1 lime juiced 1/4 tsp smoked paprika

Servings 4 Servings Print Recipe

Instructions

1. Preheat oven to 425 F.
2. In large saucepan over medium-high heat, add oil along with onions, peppers, and spices; sauté for 10 minutes. Add beans and broth and simmer until liquid is absorbed, approximately 20 minutes.
3. 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.
4. In small bowl, mix yogurt with lime juice and smoked paprika, set aside.
5. Once bean filling and coleslaw is 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.

Recipe Notes

Per serving : 560 calories; 26 g protein; 7 g total fat (1 g sat. fat); 111 g total carbohydrates (21 g sugars, 21 g fiber); 117 mg sodium