Vegan Corn and Bean Tacos with Miso Mayo

Vegan Corn and Bean Tacos with Miso Mayo

These easy vegan tacos have masses of flavour with charred beans and corn, crunchy slaw, creamy avocado and umami-packed miso mayo. Yum!
Ingredients 15

Ingredient List

Miso Mayo

  • 125g vegan mayonnaise
  • 1 tablespoon white miso paste
  • 1 teaspoon soy sauce
  • 1/2 teaspoon toasted sesame oil

Tacos

  • 125g Chinese leaves, shredded
  • 1 carrot, peeled and shredded
  • 1 spring onion, thinly sliced diagonally
  • 1 tablespoon olive oil
  • 1 x 198g tin sweetcorn, drained and patted dry
  • 1 x 215g tin kidney beans, rinsed, drained, patted dry
  • 1 sachet Old El Paso™ Sweet Paprika & Garlic Seasoning Mix for Tacos
  • 2 avocados, stones removed, peeled and sliced
  • 1 pack Old El Paso™ Stand 'N' Stuff Soft Tortilla Boats (8 tortillas)
  • 2 tablespoons freshly chopped coriander

To serve

  • Lime wedges

Preparation

  1. White miso paste is made from fermented soy bean paste and is great for adding flavour to salad dressings. It has a sweeter taste than the darker versions. You’ll find it in most large supermarkets or health food stores.
  2. For a crunchier slaw use shredded white or red cabbage instead of the Chinese leaves.
  3. Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

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