Vegan Brown Bean Tacos

🛒 Ingredients

• #Spiced Brown Bean Filling;
• 2 cans (400 g each) brown beans, drained and rinsed
• 1 small onion, finely diced.. 2 cloves garlic, minced.. 1 tbsp olive oil
• 1 tbsp tomato paste.. 1 tbsp soy sauce or tamari.. 1 tsp ground cumin
• 1 tsp smoked paprika.. ½ tsp chilli powder (adjust to taste).. ½ tsp dried oregano
• ½ tsp salt.. ¼ tsp black pepper.. 2–3 tbsp water or vegetable broth.. 1 tsp lime juice
• #Tacos & Toppings;
• 8–10 small soft corn or flour tortillas (or pre‑folded to bake crispy)
• Shredded crisp iceberg lettuce.. Fresh cilantro (coriander) leaves
• Lime wedges.. Vegan cheese (shredded).. Salsa or taco sauce (vegan)

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook 5 minutes until soft. Add garlic and cook 30 seconds more until fragrant.

2. 2

   Make the filling: Add drained brown beans, tomato paste, soy sauce, cumin, paprika, chilli powder, oregano, salt, and pepper. Stir well. Mash about half the beans with the back of a spoon or fork — leave some whole for texture. Add 2–3 tbsp water and simmer gently 8–10 minutes, stirring often, until thick and rich. Remove from heat and stir in lime juice. Taste and adjust seasoning.

3. 3

   Prepare taco shells: Brush tortillas lightly with oil. Fold in half over a rack or place in a taco holder. Bake at 190 °C (375 °F) for 8–10 minutes until golden and crisp. Or warm briefly in a dry pan for soft tacos.

4. 4

   Assemble: Spoon the spiced bean filling generously into each crispy shell. Top with shredded lettuce, vegan cheese, and fresh cilantro.

5. 5

   Serve: Plate with lime wedges and a side of salsa or taco sauce. Squeeze fresh lime over the tacos just before eating — enjoy immediately while warm and crisp!