7 September 2026

Smokey Bean Tacos with Red Cabbage Slaw

Name: Smokey Bean Tacos with Red Cabbage Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 250g red cabbage; 15g fresh coriander; 1 lime; 2tbsp sesame oil; salt; 250g butter beans; 1tsp smoked paprika; 1tsp ground coriander; 1tsp ground cumin; 1tsp garlic powder; 1tsp onion granules; salt; 2tbsp olive oil; 6 small soft tortillas; 1 avocado; 30g jalapeño

These vibrant bean tacos are packed with smoky, spiced butter beans, crunchy red cabbage and lime slaw, creamy avocado and a kick of jalapeño.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2

Ingredients:

For the slaw:

250 g red cabbage (shredded)

15 g fresh coriander (chopped)

1 lime (juiced)

2 tbsp sesame oil

salt (to taste)

For the beans:

250 g butter beans (drained weight, rinsed)

1 tsp smoked paprika

1 tsp ground coriander

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion granules

salt (to taste)

2 tbsp olive oil

To serve:

6 small soft tortillas

1 avocado (smashed)

30 g jalapeños (drained)

Recipe:

Make the slaw: Add the shredded red cabbage and chopped coriander to a bowl. Add the lime juice and sesame oil, season with salt, and toss well. Set aside for the flavours to develop.
Toast the spices: Add the smoked paprika, ground coriander, ground cumin, garlic powder, onion granules and a generous pinch of sea salt to a dry frying pan. Toast over medium heat for 1 minute, stirring constantly, until fragrant.
Add the oil and beans: Pour the olive oil into the pan and stir to combine with the toasted spices. Add the drained butter beans and toss well to coat them in the spiced oil.
Cook the beans: Cook for 5 minutes, stirring occasionally, or until the beans are heated through and lightly golden.
Warm the tortillas: Warm the mini taco tortillas in a dry frying pan for 10-20 seconds per side, or according to the packet instructions.
Assemble: Spread the mashed avocado over each tortilla. Divide the red cabbage slaw between the tacos, then top with spiced butter beans and jalapeno slices.
Serve: Serve immediately with any remaining slaw on the side.

How to store

For best results store all components separately and assemble the tacos just before serving to keep the tortillas and slaw fresh. Slaw: Store in an airtight container in the fridge for up to 2 days. The cabbage will soften slightly over time. Beans: Store separately in an airtight container in the fridge for up to 3 days. Reheat in a frying pan over medium heat until piping hot. Tortillas: Keep sealed according to the packet instructions.