RICHMOND, Va. — Plant-based chef and expert, Chef Mary Bonsall shared this delicious recipe. For more recipes and inspiration, visit her website.
Kick’n Kidney Bean Tacos
by Humane World for Animals Culinary Innovation Chefs
Serves 4
Ingredients
For kidney bean crumble
3 1/3 cups canned kidney beans, drained and rinsed3/4 cup Panko breadcrumbs1 tsp salt 1 tsp low-sodium taco seasoning1/4 cup canola oil
For coleslaw dressing
1/3 cup vegan mayonnaise2 tsp lime juice1/2 tsp garlic powder1/2 tsp ground cumin
For coleslaw
2 2/3 cups cabbage, coleslaw mix1/2 cup canned whole-kernel corn1/4 cup red onions, diced small1 tbsp fresh cilantro, chopped
For service
8 each 6″ corn tortillas1/2 cup premade guacamole4 tsp fresh cilantro, chopped (optional)
Instructions
For kidney bean crumble
1. 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.
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.
For coleslaw dressing
1. In a small mixing bowl, combine mayo, lime juice and spices. Set dressing aside in cooler.
For coleslaw
1. 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.
For service
1. 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.
2. 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.
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.
Nutrition
Serving: 11.84oz | Calories: 508kcal | Carbohydrates: 63g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Sodium: 1019mg | Fiber: 13g | Sugar: 5g
Dining and Cooking