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Vegan Tacos with Refried Cannellini Beans and Asparagus
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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
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 tacos
Calories 199kcal

Equipment

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

Calories: 199kcal | Carbohydrates: 26.3g | Protein: 5.9g | Fat: 9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.6g | Sodium: 150.3mg | Potassium: 453.4mg | Fiber: 6.7g | Sugar: 1.9g | Vitamin A: 33.8IU | Vitamin C: 15.8mg | Calcium: 66.3mg | Iron: 2.1mg