Directions
- 1Sweat some onions in a pan with avocado oil and a pinch of salt.
- 2Add diced bell pepper.
- 3Season with garlic, smoked paprika, and coriander.
- 4Add white beans, buffalo sauce, and tahini. Mash them together until the mixture starts to bind.
- 5Heat up corn tortillas to prevent them from ripping.
- 6Stuff tortillas with the bean mixture and fold them over.
- 7Bake for 8 minutes, flip, and bake for another 8-10 minutes until golden.
- 8For the optional jalapeño lime crema, blend soaked cashews, jalapeño, nutritional yeast, lime juice, and water until creamy.
- 9Serve tacos with the crema.
Ingredients
- 2 tbsp avocado oil
- 0.5 yellow onion, diced
- 2 garlic cloves, grated
- 1 tsp smoked paprika
- 0.5 tsp ground coriander
- 2 15-ounce cans cannellini beans, drained and rinsed
- 0.25 cup buffalo sauce or bbq sauce
- 3 tbsp good quality tahini
- 10 corn tortillas
- 1 cup cashews
- 1 jalapeño
- 1 tsp nutritional yeast
- 1 lime
- 1 cup water
Equipment
knifecutting boardfrying panwooden spatulapotato masherbaking sheetblender
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