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

Tacos

• 100g/3.5 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)
• 2½ tbsp tahini
• 2 tbsp olive oil
• 2 tbsp water
• 1 tbsp syrup (eg maple or agave)