Butter Bean Tacos with Baked Coleslaw
Servings
4Servings
Servings
4Servings
Ingredients
  • 1tsp extra-virgin olive oil
  • 1 white oniondiced
  • 2 green bell peppersdiced
  • 1 poblano pepperdiced
  • 1 jalapeño pepperseeded and finely chopped (optional)
  • 2 garlic clovespeeled and crushed
  • 2tsp ground cumin
  • 1tsp dried oregano
  • 1tsp smoked paprika
  • 2 – 19oz cans no-salt-added lima beansrinsed and drained
  • 1cup low-sodium vegetable broth
  • 8 small corn or flour tortilla wraps
  • 1 bunch of cilantrochopped (optional)
Baked coleslaw
  • 4cups shredded purple cabbage
  • 1tsp extra-virgin olive oil
  • 2tsp ground cumin
  • Pinch of saltoptional
Yogurt dressing
  • 1/2cup plain Greek yogurt
  • 1 limejuiced
  • 1/4tsp smoked paprika
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