Bbq Butter Bean Tacos
Ingredients
Bbq beans
- 2 cans butter beans, drained
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon olive oil (or sub water)
- 2 tablespoons bbq sauce
Add-ins
- 2 avocados, flesh only
- 2 limes
- 2 cups finely shredded red cabbage (about 1/4 of a whole red cabbage)
- 1 cup cherry tomatoes, chopped
- 1 cup corn, fresh or canned
- 1/2 cup coriander, chopped finely
- Salt and pepper, as desired
- 10-15 soft tacos, gluten free or paleo if needed
Preparation
Place a large frypan over high heat. Add the butter beans, spices, and olive oil, and sauté until fragrant. Add the BBQ sauce and stir until combined. Season with salt and pepper to taste, then set aside.
In a small bowl, combine avocado flesh and juice from one lime. Mash with a fork to make a chunky paste, and season with salt and pepper to taste.
Place cabbage in a bowl with a generous pinch of salt and mix until combined.
Warm the tacos following the package instructions.
Fill each taco with BBQ butter beans, cabbage, tomatoes, and corn. Top with mashed avocado and coriander, and season with salt, pepper, and extra lime if desired. Serve immediately.
