The Best Vegan Crispy Bean Tacos with Peanut sauce
This amazing crispy bean tacos with peanut sauce recipe is so incredibly tasty - and very easy to make. Made simply with beans, spices, chili sauce, herbs and couscous.The crispy vegan tacos are my favourite way to use leftover couscous and baked beans because it turns them into a completely new and mouthwateringly good lunch or dinner. This vegan crispy tacos recipe is my go-to quick lunch and my most recommended recipe when anyone asks me for simple vegan back-to-school lunch ideas. It’s always a favourite with kids and adults because it’s so insanely good.
Ingredients
- 1 cup Couscous Salad
- 4 large Tortillas
Baked Beans
- 1 15-oz can Kidney Beans or black beans, rinsed and drained
- 1 Spring Onion Chopped
- 2 tbsp Sweet and Sour Chili Sauce
- ½ tsp Salt
- ½ tsp Ground Cumin
- ½ tsp Ground Coriander
Peanut Sauce
- ¼ cup Organic Peanut Butter
- 2 tbsp Hoisin Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Cold Water
- ½ tsp Ground Coriander
- ½ tsp Salt
- ½ tsp Garlic Powder
Instructions
For the Peanut Sauce
- In a small mixing bowl, mix together the peanut butter with all the other ingredients until they are combined into a creamy dressing. Add extra salt if need and set aside.
Baked Beans
- Heat a pan and add the drained beans.
- et the beans cook for a few minutes before adding the chopped spring onions, sweet chili sauce and salt. Stir together to combine and use a spoon to lightly mash the beans.
- Once the beans are mostly mashed, remove the pan from the heat and set aside.
Making the Tacos
- Place the tortillas on a plate and spread two tablespoons baked beans onto one half of the tortilla.
- Top with couscous salad and a sprinkle of fresh herbs. Fold one half of the tortilla over the other half and lightly press them together. Do the same with all the tortillas.
- Next, heat a grill or skillet and grill the tacos for 3-5 minutes on each side or until the tacos are golden and crispy. Serve the crispy tacos with a drizzle of peanut sauce on top and enjoy.