Butter Bean Tacos with Baked Coleslaw - alive magazine

Ingredients

• 1 tsp (5 mL) extra-virgin olive oil
• 1 white onion, diced
• 2 green bell peppers, diced
• 1 poblano pepper, diced
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 2 garlic cloves, peeled and crushed
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) smoked paprika
• 2 - 19 oz (540 mL) cans no-salt-added lima beans, rinsed and drained
• 1 cup (250 mL) low-sodium vegetable broth
• 8 small corn or flour tortilla wraps
• 1 bunch of cilantro, chopped (optional)
• 4 cups (1 L) shredded purple cabbage
• Pinch of salt (optional)
• 1/2 cup (125 mL) plain Greek yogurt
• 1 lime, juiced
• 1/4 tsp (1 mL) smoked paprika