ASPARAGUS w-REFRIED CANNELLINI BEAN TACOS

INGREDIENTS

1 onion, finely diced

2 garlic cloves, finely diced

2 TBSP olive oil divided

½ TSP ground cumin

½ TSP smoked paprika

½ TSP garlic powder

½ TSP onion powder

½ TSP dried oregano

Pinch chilli flakes or cayenne pepper

1x 400g tin cannellini beans

1 bunch asparagus (or zucchini)

8 corn tortillas

Pickled red onions (see recipe notes)

Sliced radishes

Shredded cabbage

Diced avocado

Chopped coriander

INSTRUCTIONS

1. Heat 1 TBSP of the oil in a small saucepan. Add the onion and sweat for 1-2 minutes until softened. Add the garlic, spices and cook for another minute.

2. Pour the entire can of cannellini beans into the saucepan (don't drain) and bring to a simmer. Gently mash the beans with the back of a wooden spoon until they're mostly broken down. Simmer over a medium heat for 5-10 minutes until thickened. Season with salt and pepper. 

3. Trim the woody ends off the asparagus and cut into 3cm lengths. Leave the tips intact. Heat the remaining oil in a frying pan over medium-high heat and add the asparagus. Saute for 5-10 minutes until golden and the asparagus is tender. Season with salt and pepper. 

4. Warm your tortillas in a pan until slightly charred. Serve with refried beans, asparagus and toppings.