Kidney Bean Wraps
- 2 cans kidney beans in water
- 1 small red or white onion
- 2 garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 1 tbsp lime juice
- 1 tbsp olive oil
- salt & pepper
Parsley Sauce
- 200 grams silken tofu
- 1 large bunch of fresh parsley
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- salt & pepper
For serving
- 6-8 soft tortillas
- fresh toppings avocado, lettuce, red onion, tomatoes, corn, lime wedges
Make the BeansHeat olive oil in a frying pan over medium heat.Add chopped onion and garlic; sauté until soft and fragrant.Stir in cumin, smoked paprika, and chili powder. Cook for 1 minute to release the spices.Add kidney beans and lime juice. Mash with a fork or potato masher until creamy but still a little chunky. Season with salt and pepper. Make the Parsley Tofu SauceIn a blender or food processor, combine silken tofu, parsley, lime juice and garlic.Blend until smooth and creamy. Adjust seasoning with salt and pepper. If it’s too thick, add a splash of water or extra lime juice. Assemble the TacosWarm the tortillas in a dry pan or microwave.Spread a generous spoonful of mashed kidney beans onto each tortilla.Drizzle with parsley tofu sauce.Top with avocado, lettuce, tomatoes, or your favorite taco fixings.Fold and enjoy!
🌱 Tips & Variations
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Make it spicier: Add a pinch of cayenne or extra chili powder to the beans.
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Switch up the greens: Swap parsley for cilantro or basil for a new flavor twist.
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Meal prep: The beans and sauce keep in the fridge for up to 4 days, making this a great grab-and-go option.
