Vegan White Bean & Mushroom Tacos

16
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

280
Calories
9 g
Protein
32 g
Carbs
7 g
fiber
Show all nutrition facts

Nutritional Facts

2 Tacos
  • Amount For Serving % Daily Value
  • Calories 280
  • Lipides 14 g
    • Saturated fat  2.5 g
  • Cholesterol 0 mg
  • Sodium  500 mg
  • Carbs 32 g
    • fiber  7 g
    • Sugar  3 g
  • Protein 9 g

Ingredients

  • 1 can (540 mL) white beans, drained and rinsed
  • 2 tbsp (30 mL) canola oil
  • 4 cups (1 L) small cauliflower florets (1/2 in./1 cm pieces)
  • 1/2 lb (250 g) mushrooms, finely chopped
  • 1/2 cup (125 mL) finely chopped walnuts
  • 4 green onions, finely chopped, plus more for garnish
  • 2 tbsp (30 mL) hot sauce
  • 2 tbsp (30 mL) lime juice
  • 2 tbsp (30 mL) soy sauce
  • 16 taco shells

Method

  1. Roughly smash beans with potato masher or back of wooden spoon; set aside.
  2. Place 9 in. (23 cm) cast-iron skillet on grill; bring to medium-high heat. Add oil. Stir in cauliflower, mushrooms and walnuts. Cook 5 to 8 min., until browned. Stir in smashed beans, 4 green onions, hot sauce, lime juice and soy sauce. Cook, stirring, 3 to 5 min. to combine ingredients. Remove from heat. Garnish with additional green onion.
  3. Toast taco shells 1 to 2 min. per side on grill. Spoon in filling. Top with choice of lettuce, tomato, salsa, jalapenos, vegan sour cream or cheese.
Tip:
Alternatively, cook taco filling on stovetop.

Related Recipes