Vegan White Bean & Mushroom Tacos

Prep time: 20min
Total time: 40min
Makes: 16 tacos
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
Per serving (2 tacos):
calories
280
fat
14 g
saturated fat
2.5 g
carbs
32 g
sugar
3 g
protein
9 g
fibre
7 g
sodium
500 mg

Directions

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

  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.

  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.

Tip

Alternatively, cook taco filling on stovetop.
Product Recall: Sensations Extra Lean Ground Bison