These vegan tacos are a flavorful and satisfying meal. The creamy avocado and bean filling is packed with protein and fiber, while the crispy tortillas add a satisfying crunch. Topped with fresh vegetables and a drizzle of hot sauce, these tacos are a delicious and healthy option.
6 corn tortillas
2 teaspoons avocado oil (optional)
1 can (15 ounces) cannellini beans, drained and rinsed
1 avocado
2 marinated artichoke hearts, chopped
1 garlic clove, minced
Juice and zest of 1 lime
Salt and pepper to taste
Everything bagel seasoning (optional)
1 plum tomato, diced
2 tablespoons diced white onion
2 tablespoons minced cilantro
1 radish, thinly sliced
Hot sauce (optional)
Baking sheet
Bowl
Knife
Brush tortillas with oil, if desired.
Bake in a preheated oven at 425°F (220°C) for 4 minutes per side, or until crispy.
In a bowl, mash the avocado, cannellini beans, artichoke hearts, garlic, lime juice, lime zest, salt, pepper, and everything bagel seasoning.
Fill the tortillas with the bean and avocado mixture.
Top with diced tomato, onion, cilantro, radish, and hot sauce.
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