by Humane World for Animals Culinary Innovation Chefs Serves 4 Ingredients For kidney bean crumble - 3 1/3 cups canned kidney beans, drained and rinsed - 3/4 cup Panko breadcrumbs - 1 tsp salt - 1 tsp low-sodium taco seasoning - 1/4 cup canola oil For coleslaw dressing - 1/3 cup vegan mayonnaise - 2 tsp lime juice - 1/2 tsp garlic powder - 1/2 tsp ground cumin For coleslaw - 2 2/3 cups cabbage, coleslaw mix - 1/2 cup canned whole-kernel corn - 1/4 cup red onions, diced small - 1 tbsp fresh cilantro, chopped For service - 8 each 6" corn tortillas - 1/2 cup premade guacamole - 4 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. 5 ounces of kidney bean crumble. 5 ounces of cilantro. Notes Each serving provides 2 meat/meat alternatives, 2 ounce grain equivalent and 1/2 cup other vegetables.
84oz | Calories: 508kcal | Carbohydrates: 63g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Sodium: 1019mg | Fiber: 13g | Sugar: 5g Big Bean Energy. Make the swap. Spread the word. Some heroes wear capes—and some eat beans.
