Directions
- 1Mash the cannellini beans in a bowl with the shallot, garlic, chopped capers, chives, miso paste, lemon zest and until you’ve got a chunky, spreadable mix.
- 2Take your mini tortillas and evenly spread 1/6 of bean mix onto each one.
- 3Pop them into the air fryer, bean side up, drizzle with oil and and cook at 190°C for 7-9 minutes until crisp and golden.
- 4While they’re cooking, make the sauce stir together the vegan mayo, lemon juice, Worcestershire, Dijon, nooch, chopped cornichons, capers, and the extra minced garlic until smooth and creamy.
- 5Taste and season to taste.
- 6Once the tortillas are out, top with shredded lettuce, a handful of the crispy vegan lardons, a good drizzle of your sauce, and an extra sprinkle of vegan parm.
Ingredients
- 400 g cannellini beans, drained
- 2 garlic cloves, minced
- 1 tbsp capers, chopped
- 0.5 tsp nutritional yeast
- 0.5 tsp miso paste
- 1 Zest + juice of lemon
- 1 shallot, finely chopped
- 1 handful chives, chopped
- 3 tbsp vegan mayo
- 1 tbsp nutritional yeast
- 0.5 tsp Dijon mustard
- 1 garlic clove, grated
- 1 tbsp gherkins, chopped
- 1 tbsp capers, chopped
- 1 tbsp vegan Worcestershire sauce
- 6 mini tortillas
- 1 Shredded gem lettuce
- 150 g vegan lardons, cooked
- 1 Vegan parm, to serve
- oil
Equipment
air fryerbowl
Tips
- Serve immediately while they’re still hot and crunchy.
- Sometimes I add a drizzle of chilli oil too.
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