32-Bean Tacos

32-Bean Tacos

Yield 3 cups of taco filling

These easy 32-Bean Tacos are made using dried items from bulk that you can purchase in just the amount you need. Substitute sour cream in the crema with a dairy-free alternative to make your tacos vegan. It's a great budget-friendly meal.

Ingredients

For the crema:

  • ½ cup sour cream, Greek yogurt, or dairy-free alternative
  • Juice from half of one lime
  • ¼ tablespoon chipotle chili powder, such as from Frontier Co-Op in the bulk aisle
  • ¼ teaspoon kosher salt.

For the tacos:

  • 1 cup North Bay Trading 32 Bean Soup Mix (from the bulk aisle)
  • 4 cups water
  • 3 Tablespoons Minnesota Nice Spice Totally Taco or other taco seasoning, divided 
  • 8 corn tortillas, or preferred alternative
  • 4 cups Superior Fresh or other spring greens mixture
  • 1 avocado, peeled and sliced
  • 2 radishes, cut into matchsticks (see 11:20 in the video here for tips)
  • Salsa to taste
  • ½ cup of cilantro, roughly chopped
  • Lime wedges for garnish

Instructions

For the crema:

  • In a small bowl, whisk together sour cream, lime juice, chipotle powder, and salt.

For the tacos:

  • In a 3-quart saucepan, add the bean mix and water along with 2 Tablespoons taco seasoning. Bring to a boil for 5 minutes, then cover and simmer for 1 to 1½ hours, stirring occasionally.
  • After 1½ hours add the last tablespoon of taco seasoning, then continue to simmer uncovered, stirring often. Once liquid is absorbed and mixture has thickened remove from heat.
  • Using tongs, place one tortilla at a time over the flame of a burner set to medium-high, turning every few seconds until charred all around — about 45 seconds total. If you don't have a gas burner, use a cast iron skillet over high heat.
  • Build your tacos using greens, bean mixture, a spoonful of Chipotle Lime Crema, and slices of avocado. Top with radish sticks, salsa, cilantro, and fresh lime juice.