Quick & Easy Tacos With Toasted Pecans & Tahini Drizzle (high-protein)

Made in under 20 minutes, these tacos are super fresh and zinging with nutrients and protein – perfect for busy lives.

Gluten free
Wheat free
Quick meal
Kids recipe

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Preparation time

15 min

Cook time

5 min

Total time

20

Cuisine

Mexican, Central and South American

Meal

  • mains
  • lunches

Servings

Ingredients

Tacos

  • 25g/2 tbsp pecans, toasted and roughly chopped (using a frying pan without oil, heat them for 5 minutes, stirring frequently)
  • ½ tin black beans or kidney beans, drained and rinsed
  • ¼ tsp chilli powder
  • ½ tsp ground cumin
  • ½ red pepper, cored and diced
  • ½ clove garlic, crushed
  • ⅛ red onion, finely diced
  • 100g/3.5 oz cherry tomatoes, halved
  • ¼ an avocado, diced
  • 32g/⅛ cup sweetcorn, drained and rinsed
  • Juice of ¼ a lime
  • ¼ tsp black pepper
  • Small handful of fresh coriander, roughly chopped
  • ¼ tsp salt
  • 1 handful of vegan cheese, grated (optional – leave this ingredient out if reducing fat)
  • 2 x mini tortilla corn or wheat wraps (use gluten-free if needed)

Quick tahini sauce

  • ¼ clove garlic, crushed
  • 25ml lemon juice (fresh or bottled)
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp water
  • ½ tbsp syrup (eg maple or agave)

Tacos

  • 50g/1.7 oz pecans, toasted and roughly chopped (using a frying pan without oil, heat them for 5 minutes, stirring frequently)
  • 1 x 400g/14 oz tin black beans or kidney beans, drained and rinsed
  • ½ tsp chilli powder
  • 1 tsp ground cumin
  • 1 red pepper, cored and diced
  • 1 clove garlic, crushed
  • ¼ red onion, finely diced
  • 200g/7 oz cherry tomatoes, halved
  • ½ an avocado, diced
  • 65g/¼ cup sweetcorn, drained and rinsed
  • Juice of ½ a lime
  • ¼ tsp black pepper
  • Handful of fresh coriander, roughly chopped
  • ½ tsp salt
  • 2 handfuls of vegan cheese, grated (optional – leave this ingredient out if reducing fat)
  • 4 x mini tortilla corn or wheat wraps (use gluten-free if needed)

Quick tahini sauce

  • ½ clove garlic, crushed
  • 50ml lemon juice (fresh or bottled)
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tbsp syrup (eg maple or agave)

Tacos

  • 75g/2.6 oz pecans, toasted and roughly chopped (using a frying pan without oil, heat them for 5 minutes, stirring frequently)
  • 1½ tins black beans or kidney beans, drained and rinsed
  • ¾ tsp chilli powder
  • 1½ tsp ground cumin
  • 1½ red peppers, cored and diced
  • 1½ clove garlic, crushed
  • ⅓ red onion, finely diced
  • 300g/10.5 oz cherry tomatoes, halved
  • ¾ an avocado, diced
  • 100g/⅓ cup sweetcorn, drained and rinsed
  • Juice of ¾ a lime
  • ¾ tsp black pepper
  • Large handful of fresh coriander, roughly chopped
  • ¾ tsp salt
  • 3 handfuls of vegan cheese, grated (optional – leave this ingredient out if reducing fat)
  • 6 x mini tortilla corn or wheat wraps (use gluten-free if needed)

Quick tahini sauce

  • ¾ clove garlic, crushed
  • 75ml lemon juice (fresh or bottled)
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 3 tbsp water
  • 1½ tbsp syrup (eg maple or agave)

Tacos

  • 100g/3.5 oz pecans, toasted and roughly chopped (using a frying pan without oil, heat them for 5 minutes, stirring frequently)
  • 2 x tins black beans or kidney beans, drained and rinsed
  • 1 tsp chilli powder
  • 2 tsp ground cumin
  • 2 red pepper, cored and diced
  • 2 clove garlic, crushed
  • ½ red onion, finely diced
  • 400g/14 oz cherry tomatoes, halved
  • 1 avocado, diced
  • 130g/½ cup sweetcorn, drained and rinsed
  • Juice of 1 lime
  • 1 tsp black pepper
  • Large handful of fresh coriander, roughly chopped
  • 1 tsp salt
  • 4 handfuls of vegan cheese, grated (optional – leave this ingredient out if reducing fat)
  • 8 x mini tortilla corn or wheat wraps (use gluten-free if needed)

Quick tahini sauce

  • 1 clove garlic, crushed
  • 100ml lemon juice (fresh or bottled)
  • 4 tbsp tahini
  • 4 tbsp olive oil
  • 4 tbsp water
  • 2 tbsp syrup (eg maple or agave)

Instructions

Tacos

  1. Toast the pecans and while they’re heating, chop the vegetables and make the tahini sauce.
  2. Using a large mixing bowl, thoroughly combine all of the ingredients apart from the tortilla wraps.

Tahini sauce

  1. Using a large jug, thoroughly whisk all the ingredients until smooth.

Assembly

  1. Divide the filling equally between the 2 tortillas then drizzle over the tahini dressing.

Tacos

  1. Toast the pecans and while they’re heating, chop the vegetables and make the tahini sauce.
  2. Using a large mixing bowl, thoroughly combine all of the ingredients apart from the tortilla wraps.

Tahini sauce

  1. Using a large jug, thoroughly whisk all the ingredients until smooth.

Assembly

  1. Divide the filling equally between the 4 tortillas then drizzle over the tahini dressing.

Tacos

  1. Toast the pecans and while they’re heating, chop the vegetables and make the tahini sauce.
  2. Using a large mixing bowl, thoroughly combine all of the ingredients apart from the tortilla wraps.

Tahini sauce

  1. Using a large jug, thoroughly whisk all the ingredients until smooth.

Assembly

  1. Divide the filling equally between the 6 tortillas then drizzle over the tahini dressing.

Tacos

  1. Toast the pecans and while they’re heating, chop the vegetables and make the tahini sauce.
  2. Using a large mixing bowl, thoroughly combine all of the ingredients apart from the tortilla wraps.

Tahini sauce

  1. Using a large jug, thoroughly whisk all the ingredients until smooth.

Assembly

  1. Divide the filling equally between the 8 tortillas then drizzle over the tahini dressing.
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