Description
Healthy vegan pinto bean and pecan lettuce ‘tacos.’ These babies are perfect for when you want to enjoy Mexican flavours, but want something a little lighter than a taco.
Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
Ingredients
Scale
- 1 1/2 cups raw pecans
- 3/4 cup chopped red onion
- 1 tbsp chili powder
- 1 1/2 tsp cumin
- 1/2–3/4 tsp salt
- 1/2 tsp ground coriander
- Pinch cayenne pepper
- 2 (15 oz) cans pinto beans, drained and rinsed
- 2 tsp sunflower oil
- 8 large or 12 smaller romaine lettuce leaves
- 1 ripe avocado, diced
- 1/2 cup salsa
- 1/4 cup sunflower sour cream (recipe follows)
- 2 tbsp cilantro, chopped
- 1 lime, sliced into quarters (my addition)
SUNFLOWER SOUR CREAM
- 1 cup raw sunflower seeds (do not use roasted and salted)
- 3/4 cup water
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp white vinegar
- 1/2 tsp salt
Instructions
-
In a food processor equipped with an S-blade, pulse the pecans, onion, chili powder, cumin, salt, coriander, and cayenne until the pecans are broken into pea-size pieces. Add the pinto beans and pulse a couple of times until they have broken down to roughly one-quarter of their original size.
- Heat the oil in a large sauté pan over medium heat. Add the pecan-pinto mixture and cook, stirring occasionally and breaking up the big chunks, until there is some browning on the crumbles, 3 to 5 minutes.
- To serve right away, divide the filling between the romaine lettuce leaves, then top each one with avocado, salsa, Sunflower Sour Cream, if using, and cilantro. If prepping for later, store the lettuce leaves, filling, and toppings separately in the refrigerator for up to 7 days. Reheat the filling before serving if desired.
- Make the Sunflower Sour Cream: Place the sunflower seeds in a small pot and cover them with water. Cover and bring to a boil, then adjust the heat to medium-low and simmer for 5 minutes. Strain the water from the seeds and transfer the seeds to a blender. Add the water, lemon juice, olive oil, white vinegar, and salt and puree until completely smooth, scraping down the sides a few times. (If you are using a blender, you may need to add more water, 1 tablespoon (15 ml) at a time.) Store in the refrigerator for up to 10 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch, Supper
- Cuisine: Vegan
Keywords: vegan bean and nut taco meat, vegan pinto pecan lettuce boats, vegan yack attack's plant-based meal prep, vegan lettuce boats
