Stuffed Bean Tacos

VeganVegetarian
Be the first to rate this recipe

Ingredients

  • 2 tbsp olive oil ⓘ
  • 5 None onions, thinly sliced ⓘ
  • 2 None garlic cloves, crushed ⓘ
  • 400 g can cannellini beans ⓘ
  • 400 g can kidney beans
  • 125 ml tomato and chilli sauce ⓘ
  • 1-2 tsp lemon juice ⓘ
  • 30 g chopped fresh parsley ⓘ
  • 8 None taco shells ⓘ

Instructions

  1. Preheat oven to 325°F. Heat oil in a saucepan, add onions and garlic and saute for 3-4 mins, stirring. Add beans and tomato sauce, bring to a boil then add lemon juice and parsley and season.
  2. To serve, toast taco shells in oven for 4-5 mins, remove and fill with bean mixture.

Nutrition & Diet Analysis (per serving)

592 kcal 30% DV
Protein Fat Carbs

Macronutrients

Protein 18.9g 38% DV
Total Fat 35.8g 46% DV
Carbs 54.8g 20% DV
Fiber 16.8g 60% DV
Sugar 4.4g 9% DV

Electrolytes

Sodium 495.3mg 22% DV
Potassium 2124.8mg 45% DV
Cholesterol 1.3mg

Vitamins & Minerals

Vitamin A 23.5mcg 3% DV
Vitamin C 45.9mg 51% DV
Vitamin D 0.1mcg
Calcium 130.3mg 10% DV
Iron 17.5mg 97% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

kidney beans tomato lemon juice taco onion parsley garlic olive oil

You May Also Like

🥗

2 Layer Pineapple-Jello Salad

VeganVegetarian
311 kcal 4.8g protein
🥗

Candy Cane Cafe White Bread

VeganVegetarian
382 kcal 9.1g protein
🥗

Congealed Vegetable Salad

VeganVegetarian
227 kcal 5.3g protein
🥗

Vermicelli Mushroom Sauce

VeganVegetarian
448 kcal 8.8g protein
🥗

Georgia Hash

VeganVegetarian
203 kcal 3.5g protein
🥗

Lemon Jello Mold

VeganVegetarian
110 kcal 0.1g protein
Mexican recipes → Vegan recipes → Vegetarian recipes → All recipes →