Kick’n kidney bean tacos

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.

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Servings: 12

Serving size: 11.84oz

In a food processor, pulse beans. bread crumbs and seasoning until mixture has broken down into a crumble but not a paste. *Crumble can be made the day ahead, store in a wrapped container and hold until service.
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.

In a small mixing bowl, combine mayo, lime juice and spices. Set dressing aside in cooler.

In a large mixing bowl, combine corn, red onion and cilantro until combined and then fold in cabbage. Add reserved dressing to coleslaw and toss to coat.

On a flat top, heat tortillas on both sides until slightly charred. About 1-2 minutes on each side. Or 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 bean crumble. Garnish with 0.5 ounces of cilantro.
2 tacos per serving – Spread 1 ounce of guacamole on top side of tortillas. Top with 1 1/2 ounces of coleslaw and 2 1/2 ounces of kidney bean crumble. Garnish with 1/2 ounce of cilantro.

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.