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BBQ Butter Bean Tacos Recipe

This recipe is rated 4.3 out of 5.

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Oil-free option

Nut-free option

Budget friendly

Easy peasy

Kid-friendly

Comfort food

Entertaining

Lazy dinners

Main meals
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Five plant-based BBQ tacos with chickpeas, red cabbage, tomatoes, sweetcorn, and guacamole on a board, sides of sweetcorn and coriander.
Three tortillas topped with seasoned beans, shredded red cabbage, sweetcorn, cherry tomatoes, and guacamole on a light textured surface.

If you think about traditional ‘barbecue’ dishes — isn’t it really the sauce that’s everything? Whether you slather that sauce on jackfruit or pizza, it’s going to taste like delicious, sweet & savoury magic. And these BBQ beans are no different.

You will need

Serves 4

BBQ beans

  • 2 cans butter beans, drained
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon olive oil (or sub water)
  • 2 tablespoons bbq sauce

Add-ins

  • 2 avocados, flesh only
  • 2 limes
  • 2 cups finely shredded red cabbage (about 1/4 of a whole red cabbage)
  • 1 cup cherry tomatoes, chopped
  • 1 cup corn, fresh or canned
  • 1/2 cup coriander, chopped finely
  • Salt and pepper, as desired
  • 10-15 soft tacos, gluten free or paleo if needed

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Directions

20 mins to prep

10 mins to cook

  1. Step 1

    Place a large fry pan over high heat. Add the butter beans, all the spices and olive oil and sauté until fragrant. Add the bbq sauce and stir until combined. Season with salt and pepper to taste. Set aside.

  2. Step 2

    Add the avocado flesh and juice of 1 lime to a small bowl. Mash with a fork until it forms a chunky paste. Season with salt and pepper to taste.

  3. Step 3

    Add the cabbage and a generous pinch of salt to a bowl. Mix until combined.

  4. Step 4

    Warm up the tacos according to its packet instructions.

  5. Step 5

    Fill each taco with the bbq butter beans, cabbage, tomatoes and corn. Top with the mashed avocado and coriander. Season with salt, pepper and the extra lime, if desired. Serve immediately.

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