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Butter Bean Tacos with Baked Coleslaw

Serves 4

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    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.

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    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.  

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    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)
      Baked coleslaw
      • 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)
      Yogurt dressing
      • 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.

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      Roasted Artichokes with Serrano Ham and Marcona Almonds
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      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.