- Prep Time
- 20 mins
- Total Time
- 40 mins
- 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.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 tacos):
- Calories:
- 280
- Fat:
- 14
- Saturated Fat:
- 2
- Carbs:
- 32
- Fibre:
- 7
- Sugar:
- 3
- Protein:
- 9
- Sodium:
- 500 mg
