Taco night, reimagined around plants: spiced black beans and edamame folded into warm corn tortillas with a crunchy cabbage slaw and a cooling lime-yogurt crema. Bright, generous and surprisingly filling.
Ingredients
- 1 tin of black beans, drained and rinsed
- 150g shelled edamame, cooked
- 8 small corn tortillas
- 1 clove garlic, crushed
- 1 tsp ground cumin and 1 tsp smoked paprika
- 200g white or red cabbage, finely shredded
- 150g non-fat Greek yogurt
- Juice of 1 lime, plus extra wedges to serve
- 1 tbsp extra virgin olive oil
- Fresh coriander, salt and black pepper
Method
- Stir the Greek yogurt together with half the lime juice and a pinch of salt to make the crema, then set aside.
- Toss the shredded cabbage with the remaining lime juice and a little salt to make a quick slaw.
- Warm the olive oil in a pan over a medium heat and add the garlic, cumin and smoked paprika, cooking for a minute until fragrant.
- Add the black beans and edamame with a splash of water, and cook for 4 to 5 minutes, lightly mashing some of the beans to bind the mixture.
- Season the bean mixture to taste with salt and pepper.
- Warm the corn tortillas in a dry pan or over a flame until soft and pliable.
- Fill each tortilla with the spiced beans and edamame, top with slaw, drizzle over the lime-yogurt crema and finish with coriander and a wedge of lime.
Why it works
Black beans and edamame together make these tacos genuinely high in both fibre and plant protein, with edamame contributing a complete soya protein. The cabbage slaw adds crunch and extra vegetables, while the non-fat yogurt crema keeps the cooling element light. It is a satisfying meat-free meal that does not leave you hungry.
