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very easy
Prep Time
20 mins
Total Time
40 mins
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
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
taco shells


Step 1

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

Step 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.

Step 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.


Alternatively, cook taco filling on stovetop.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (2 tacos):
14 g
Saturated Fat:
2 g
32 g
7 g
3 g
9 g
500 mg
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