Kick’n Kidney Bean Tacos

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. This recipe meets the USDA guidelines for K12 and childcare programs.

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Servings: 12

Serving Size: 11.90 ounces

Ingredients

Kidney bean crumble
10 cups kidney beans, canned, drained, rinsed
2 1/4 cups panko bread crumbs
2 tablespoons seasoning salt
1 tablespoon taco seasoning, low or no sodium
3/4 cup canola oil

Coleslaw dressing
1 cup vegan mayonnaise
2 tablespoons lime juice
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons Kosher salt

Coleslaw
8 cups cabbage coleslaw mix
1 1/2 cups corn, whole kernels, canned
2/3 cup red onions, small dice
3 tablespoons cilantro, fresh, chopped

For service
24 corn tortillas. 6″ each
1 1/2 cups guacamole, premade
1/4 cup cilantro, fresh, chopped

Preparation

1. For kidney bean crumble – In a food processor, pulse beans, bread crumbs, salt and taco seasoning until mixture has broken down into a crumble but not a paste. Crumble can be made the day ahead. Place in a wrapped container and hold until service.
2. On a flat top grill or large skillet, heat oil over medium-high heat. Cook crumble while constantly stirring for 8-10 minutes or until mixture is golden brown and crispy. Hold hot for service.
3. For coleslaw dressing – In a small mixing bowl, combine mayo, lime juice, garlic powder, cumin and salt. Set dressing aside in cooler.
4. For coleslaw – In a large mixing bowl, combine corn, red onions and cilantro until creamy. Fold in cabbage. Add reserved dressing to coleslaw and toss to coat.
5. For service – 2 tacos per serving. On a flat top, heat tortillas on both sides until slightly charred. About 1-2 minutes on each side. Alternatively, you may bake at 375° F for 5-7 minutes flipping halfway. Spread 1 ounce of guacamole on top side of tortillas. Top with 1.5 ounces of coleslaw and 2.5 ounces of kidney beans crumble. Garnish with 0.5 ounces of cilantro.

Nutrition information 

Calories: 508 Total Fat: 23g Saturated Fat: 2g Trans Fat: 0g Carbohydrate: 63g Fiber: 12g Total Sugars: 5g Protein: 14g Sodium: 1,798mg

Notes

Each serving provides 2 meat/meat alternatives, 2 ounce grain equivalent, and 1/2 cup other vegetables.

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.