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Vegan White Bean & Mushroom Tacos

Prep Time: 20 min

Total Time: 40

Makes: 16 tacos

Ingredients

1 can: white beans, drained and rinsed; 540 mL

2 tbsp: canola oil; 30 mL

4 cups: small cauliflower florets (1/2 in./1 cm pieces); 1 L

1/2 lb: mushrooms, finely chopped; 250 g

1/2 cup: finely chopped walnuts; 125 mL

4: green onions, finely chopped, plus more for garnish

2 tbsp: hot sauce; 30 mL

2 tbsp: lime juice; 30 mL

2 tbsp: soy sauce; 30 mL

16: taco shells

Method

Step 1: Roughly smash beans with potato masher or back of wooden spoon; set aside.

Step 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.

Step 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.

Characteristics

Big Batch Budget Friendly Comfort Food Dinner Every Day Grill High Fibre Lactose Free Lunch Main Dish Snack Summer Vegan Vegetarian

Nutritional Facts Per Serving

Nutrition Description:: Per serving (2 tacos):

Calories:: 280

Fat:: 14 g

Saturated Fat:: 2 g

Carbs:: 32 g

Fibre:: 7 g

Sugar:: 3 g

Cholesterol:: 0 mg

Protein:: 9 g

Sodium:: 500 mg

Potassium:: 0

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