Bean and Chickpea Taco

“These tacos are the ultimate climate conscious fast food. There’s never any left overs!”


  • Refried Beans
  • 3 tablespoons olive oil
  • 1/2 medium onion - finely chopped
  • 1 medium clove garlic - minced
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 470g cooked pinto or black beans (reserve the cooking liquid)
  • 4 limes
  • Pico de Gallo
  • 300g tomatoes, seeds removed finely diced
  • 60g red onion, finely chopped
  • 12g jalapeños, seeds removed, finely chopped
  • 70 coriander leaves, finely chopped
  • 15ml lime juice
  • 30ml olive oil
  • Aquafaba Mayonnaise
  • 60ml chickpea liquid
  • 2 tins chickpeas
  • 15ml lemon juice
  • 10ml apple cider vinegar/ any vinegar
  • 120ml organic rapeseed oil
  • 5ml dijon mustard
  • 1 pinch of salt and freshly cracked black pepper
  • Chickpea Tortillas
  • 2 cups chickpea flour
  • 2/3 cup arrowroot starch (can also use tapioca flour)
  • 1 1/5 cups water plus more, as needed to thin
  • 1/4 tsp sea salt


  1. Refried Beans

    In a large, skillet — a cast iron pan is perfect here — heat the oil over medium heat. Add the onion and cook, stir until translucent, 4 to 5 minutes.

    Stir in the minced garlic, cumin, and cayenne pepper and cook until fragrant, about 30 seconds.

    Add the 3 cups of cooked beans, moving them around the pan for a minute or two so that they are heated through.

    Add 1 cup of the bean cooking liquid and then use a potato masher or the back of a wooden spoon to mash the beans into your desired consistency.

    If, as you are mashing, the beans seem a little dry, add a splash more liquid. The beans do dry out over time, so it’s a good idea to keep the cooking liquid nearby to maintain the best consistency, especially if you are making them in advance.

    Taste the beans and adjust with additional salt, pepper or spices.

    Serve with a squeeze of lime and your favorite toppings scattered on top.

  2. Pico de Gallo

    Combine all the ingredients in a bowl.

  3. Chickpea Tortillas

    Add chickpea flour, arrowroot starch, and sea salt together to large mixing bowl. Whisk until evenly mixed.

    Add water, tbsp by tbsp, to get desired consistency, whisk until smooth. Texture should be thin, like pancake batter.

    Heat a skillet or griddle on the stove over medium heat.

    Pour 1/4 cup of the batter onto the pan (this will make taco sized tortilla). You can manoeuvre pan in a circular motion to help spread out evenly into larger circle, but keep as even as possible.

    Cook on each side for 1-2 minutes until golden-brown on medium heat. The tortilla is ready to flip to cook other side when the top appears dull, as opposed to shiny.

  4. Assemble the soft tacos

    Spoon refried beans, Picco de Gallo into a tortilla, then add aquafaba mayonnaise to taste and sprinkle with chopped coriander.

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