Vegan Tacos with Refried Cannellini Beans and Asparagus

An array of refried bean tacos with avocado and pickled onions for toppings.

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5 from 2 votes

Vegan Tacos with Refried Cannellini Beans and Asparagus

A vibrant healthy taco option made with tasty refried cannelini beans and asparagus - Bonus it's vegan

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: Mexican

Servings: tacos

Calories: 199kcal

Author: Sasha Hooper

Equipment

Sauce pan

Ingredients

1 shallot finely diced
2 tablespoons rapeseed or olive oil divided
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
pinch chilli flakes or cayenne pepper
1 can (400g) cannellini beans (NOT drained)
1 bunch (about 250g) asparagus
1 cup (125g) fresh or frozen peas (no need to defrost if frozen)
8 small tortillas

Garnishes

pickled red onions (see recipe notes)
sliced radishes
shredded cabbage
diced avocado
chopped coriander

Instructions

Heat 1 tablespoon of the oil in a small saucepan. Add the diced shallot and sweat for 1-2 minutes until softened. Add the spices and cook for another minute.
1 shallot, 2 tablespoons rapeseed or olive oil, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, pinch chilli flakes or cayenne pepper
Pour the entire can of cannellini beans into the saucepan (don't drain!) and bring to a simmer. Gently mash the beans with a potato masher or the back of a wooden spoon until they're mostly broken down. Simmer over a medium heat for 5-10 minutes until thickened. Season with salt and pepper to taste - bear in mind that beans can take quite a lot of salt so you might need more than you think.
1 can (400g) cannellini beans
Snap the woody ends off the asparagus and cut into short lengths - about 1cm. Leave the tips intact. Heat the remaining oil in a frying pan over medium-high heat and add the asparagus and frozen peas. Saute for 5-10 minutes until golden and the asparagus is tender. Season to taste with salt and pepper.
1 bunch (about 250g) asparagus, 1 cup (125g) fresh or frozen peas
I like to warm my tortillas in a dry frying pan so that they get a bit browned and charred but you can warm them in the oven if you prefer. Serve the warmed tacos with some refried beans, asparagus and peas and lots of toppings!
8 small tortillas, pickled red onions, sliced radishes, shredded cabbage, diced avocado, chopped coriander

Notes

Ingredient swaps: Try using courgette/zucchini in place of the asparagus.

To make pickled red onions: I don't use a recipe for these, I just finely slice a red onion and add a big pinch of salt, about a teaspoon of sugar, a few tablespoons of white wine/red wine/apple cider vinegar and a splash of water. Stir well and leave to pickle for at least 20 minutes before using.

Nutrition