#vegantaco

The refried cannellini beans in this vegan taco sandwich are hearty, and the grilled asparagus, creamy avocado, and sour lime juice make it taste great. It's a great mix of tastes and textures that makes for a quick and filling meal.

Ingredients: 1 can 15 oz cannellini beans, drained and rinsed. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 bunch asparagus, trimmed. 1 tablespoon lime juice. 1 avocado, sliced. Fresh cilantro, for garnish. Optional toppings: salsa, vegan sour cream, shredded lettuce.

Instructions: Put olive oil in a pan and heat it over medium-low heat. When you add the diced onion and garlic, cook them until they get soft. Add the cannellini beans that have been drained to the pan. Use a fork or potato masher to mash them until you get the texture you want. Add chili powder, salt, pepper, and ground cumin to taste. Keep cooking for 5 to 7 minutes more, until the flavors mix. Set the grill pan over medium-high heat while the beans are cooking. For 3 to 4 minutes, turning the spears every now and then, grill them until they are soft and slightly charred. For about 30 seconds on each side, warm the corn tortillas on the grill or in a separate pan. Spread some refried beans out on each tortilla to start putting the tacos together. Add grilled asparagus spears, sliced avocado, and a squeeze of lime juice on top. Add some fresh cilantro and any other toppings you like on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes