1Mash the cannellini beans in a bowl with the shallot, garlic, chopped capers, chives, miso paste, and lemon zest until you’ve got a chunky, spreadable mix.
2Mash the cannellini beans in a bowl with the shallot, garlic, chopped capers, chives, miso paste, and lemon zest until you’ve got a chunky, spreadable mix.
3Mash the cannellini beans in a bowl with the shallot, garlic, chopped capers, chives, miso paste, and lemon zest until you’ve got a chunky, spreadable mix.
4Take your mini tortillas and evenly spread 1/6 of bean mix onto each one.
5Take your mini tortillas and evenly spread 1/6 of bean mix onto each one.
6Take your mini tortillas and evenly spread 1/6 of bean mix onto each one.
7Pop them into the air fryer, bean side up, drizzle with oil and cook at 190°C for 7-9 minutes until crisp and golden.
8Pop them into the air fryer, bean side up, drizzle with oil and cook at 190°C for 7-9 minutes until crisp and golden.
9Pop them into the air fryer, bean side up, drizzle with oil and cook at 190°C for 7-9 minutes until crisp and golden.
10While they’re cooking, make the sauce by stirring together the vegan mayo, lemon juice, Worcestershire, Dijon, nooch, chopped cornichons, capers, and the extra minced garlic until smooth and creamy.
11While they’re cooking, make the sauce by stirring together the vegan mayo, lemon juice, Worcestershire, Dijon, nooch, chopped cornichons, capers, and the extra minced garlic until smooth and creamy.
12While they’re cooking, make the sauce by stirring together the vegan mayo, lemon juice, Worcestershire, Dijon, nooch, chopped cornichons, capers, and the extra minced garlic until smooth and creamy.
13Taste and season the sauce to taste.
14Taste and season the sauce to taste.
15Taste and season the sauce to taste.
16Once 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.
17Once 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.
18Once 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
400 g cannellini beans, drained
400 g cannellini beans, drained
2 garlic cloves, minced
2 garlic cloves, minced
2 garlic cloves, minced
1 tbsp capers, chopped
1 tbsp capers, chopped
1 tbsp capers, chopped
0.5 tsp nutritional yeast
0.5 tsp nutritional yeast
0.5 tsp nutritional yeast
1 miso paste
1 miso paste
1 miso paste
1 lemon, zest and juice
1 lemon, zest and juice
1 lemon, zest and juice
1 shallot, finely chopped
1 shallot, finely chopped
1 shallot, finely chopped
1 handful chives, chopped
1 handful chives, chopped
1 handful chives, chopped
3 tbsp vegan mayo
3 tbsp vegan mayo
3 tbsp vegan mayo
1 tbsp nutritional yeast
1 tbsp nutritional yeast
1 tbsp nutritional yeast
0.5 tsp Dijon mustard
0.5 tsp Dijon mustard
0.5 tsp Dijon mustard
1 garlic clove, grated
1 garlic clove, grated
1 garlic clove, grated
1 tbsp gherkins, chopped
1 tbsp gherkins, chopped
1 tbsp gherkins, chopped
1 tbsp capers, chopped
1 tbsp capers, chopped
1 tbsp capers, chopped
1 tbsp vegan Worcestershire sauce
1 tbsp vegan Worcestershire sauce
1 tbsp vegan Worcestershire sauce
6 mini tortillas
6 mini tortillas
6 mini tortillas
1 shredded gem lettuce
1 shredded gem lettuce
1 shredded gem lettuce
150 g vegan lardons, cooked
150 g vegan lardons, cooked
150 g vegan lardons, cooked
1 vegan parm
1 vegan parm
1 vegan parm
1 oil
1 oil
1 oil
1 chilli oil
1 chilli oil
1 chilli oil
Equipment
air fryerbowl
Tips
This recipe is simplified for those trying to eat more plants without using rogue ingredients.