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MISO BEAN TACOS

Serves 2, Prep time: 5 minutes, Cooking time: 40 minutes

Ingredients:

1 tin drained Cannellini beans 

1 White onion 

1/2 tsp Cumin 

1/2 tsp Paprika 

1/2 tsp Ground coriander 

1 tsp White miso paste 

6 corn taco shells 

20g feta 

Small bunch or coriander or parsley (optional)

1/2 red chilli 

2 Tbs olive oil 

Salt 

Water 

Method:

  1. Slice your onion into wedges.

  2. In a frying pan warm up some olive oil on a low heat and add in the onion, spices and miso paste. Make sure everything is equally incorporated.

  3. Once the onions have softened add in the cannellini beans. Mix everything together, adding a little water when the mixture become too dry.

  4. Fry for around 20 minutes on a low heat until the beans become soft and squished.

  5. Dry-fry your taco shells for 20 seconds on each side.

  6. To serve add the miso bean mixture in the middle of the taco, top with crumbled feta, sliced fresh chilli and a sprinkle of coriander.