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This Red Chili Bean and Veggie Tacos recipe is easily adapted to include different veggies, crazy toppings, or whatever you can dream up!

Red Chili Bean and Veggie Tacos

  • ½ lb red beans (cooked (about a third of your bag))
  • 1 lb red potatoes (chopped)
  • 1 bunch radishes (quartered)
  • 1-2 sprigs of green garlic (minced)
  • 1 bn spring onions (chopped)
  • 1 head romaine lettuce (chopped)
  • 2 Tbsp. Driftless Organics sunflower oil or olive oil
  • 2 tsp. cumin
  • 1 tsp. each of oregano (chipotle, and black pepper)
  • Salt
  • Corn or Tortilla + Toppings of choice: salsa (sour cream, hot sauce, etc.)
  1. Preheat the oven to 425.
  2. While the oven is preheating, coat the potatoes and radishes in 1 Tbsp. oil, spices and a sprinkle of salt. Mix thoroughly and place on a greased baking sheet or dish. Roast in the oven for about 15-20 minutes until the veggies are tender and crisp, mixing about half way through.
  3. In the meantime, place the remaining oil in a pan and saute the garlic and half of the spring onions on medium-low for around 5 minutes.
  4. When the potatoes & radishes are done cooking, add them to the pan and continue cooking for 1-2 minutes.
  5. Assemble the tacos by adding a scoop of veggies and a scoop of beans to your tortilla. Top with lettuce, some of the remaining chopped spring onions, and whatever other topping you enjoy!