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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.


  • Preheat the oven to 425.
  • 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.
  • 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.
  • When the potatoes & radishes are done cooking, add them to the pan and continue cooking for 1-2 minutes.
  • 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!