If you think Tex-Mex grub has to be unhealthy or complicated, it’s time to think again. This ‘taco’ recipe is absolutely brimming with plants and vitamins, and it couldn’t be more simple. It’s a great WFH lunch, or you could pre-toast your pecans and assemble them in the office kitchen – no heating up required. 

The central crunch comes from the toasted pecans, which have been proven to contain heart health-improving monounsaturated fatty acids, which are also linked to better brain function. Their fibre content may also help to stabilise blood sugar (making this a great midday option). Oh, and they’re also rich in copper and zinc. 

Elsewhere, this recipe calls for lots of different plants including avocado, lime, tomatoes, black beans, coriander, sweetcorn and red pepper. And to top it all off, you’ve got a protein-rich, B vitamin-heavy tahini dressing that not only makes this dish more delicious but also gives the whole thing a significant nutritional boost.

• 1 tbsp pecans, roughly chopped 
• 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 cherry tomatoes, halved
• ¼ an avocado, diced
• 32g 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 
• 2 x mini tortilla corn or wheat wraps (use gluten-free if needed)

For the tahini sauce:

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

1. Start by toasting the pecans. Using a frying pan, dry heat the nuts for five minutes, stirring frequently to avoid burning. 

2. While the pecans are toasting, chop all the veg. Using a large mixing bowl thoroughly combine all of the taco ingredients together, bar the wraps.

3. Next, prepare the tahini sauce by whisking all the ingredients until smooth in a large jug.

4. Now, divide the filling between the two tortillas and then drizzle over the tahini dressing. Enjoy!

Recipe and image courtesy of the Vegan Recipe Club’s V7 High-Protein Vegan Meal Plan.