I know what you’re thinking—fava beans feel more Mediterranean than Mexican. But trust me on this one! While Veracruz has some incredible dried fava bean soups, the fresh version brings a unique magic to these tacos. Their soft, starchy texture is the perfect partner to the sweet, juicy crunch of fresh corn kernels. It’s a celebration of spring in a tortilla, creating a filling that’s both hearty and wonderfully light. This recipe is naturally vegan and proves you don’t need cheese for an unforgettable taco experience.
Ingredients
• MAKES ENOUGH FOR 8 TO 10 TACOS
• 4 ears fresh corn
• 1 tablespoon / 15 ml extra virgin olive oil
• 1 small red onion or spring onion, finely chopped
• Salt, to taste
• 1½ pounds / 680 g fava beans, shelled and skinned
• ¼ cup / 15 g fresh cilantro, chopped
• Fresh Tomatillo Salsa, for serving
Instructions
1. Carefully cut the kernels from the corncobs. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring frequently, until tender, about 5 minutes.2. Season with a generous pinch of salt, then add the corn kernels to the skillet. Continue to cook, stirring often, until the corn is tender and bright, another 4 to 5 minutes.3. Stir in the cooked fava beans and chopped cilantro. Pour in about ½ cup of the tomatillo salsa and stir to combine. Heat everything through for a minute or two, then remove from the heat. Taste and adjust seasonings as needed.4. Spoon the warm filling into tortillas to make 8 to 10 soft tacos. Top generously with the remaining fresh tomatillo salsa and serve immediately.
Nutritional Information
• Nutritional Info
• Serving Size: 1 taco
• Calories: 150 kcal
• Protein: 6 g
• Carbohydrates: 25 g
• Fat: 4 g
• Fiber: 5 g
• Note: is an estimate and may vary based on used.
Pro Tips
• To easily skin fava beans, blanch them in boiling water for 1-2 minutes after shelling, then plunge into an ice bath. The skins will slip right off.
• No fava beans? No problem! Substitute with cooked lima beans or other fresh shell beans for a similar starchy texture.
• For an extra veggie boost, add 1 pound of grated summer squash along with the corn. Cook until wilted, about 5 minutes, and season well.
• For the perfect taco, use about ¼ to ⅓ cup of filling per tortilla. This ensures you can fold it neatly without the delicious contents spilling out.
• While best served fresh, you can make this filling a few hours ahead. Reheat it gently in a skillet with a splash of water or salsa to revive it.
FAQ
Q: What can I use instead of fava beans for this taco recipe
A: If you can’t find fresh fava beans, you can easily substitute them with cooked lima beans or other fresh shell beans. They will provide a similar soft and starchy texture that pairs wonderfully with the corn.
Q: How can I add more protein to these vegetarian tacos
A: To boost the protein content, consider adding one cup of cooked black beans or pinto beans along with the fava beans. You could also mix in some crumbled, seasoned tofu or tempeh for an even heartier, protein-packed filling.
Q: Can I make this fava bean and corn filling ahead of time
A: Yes, this filling is great for meal prep. You can make it a few hours in advance and store it in an airtight container in the refrigerator. To serve, simply reheat it gently in a skillet, adding a splash of water or tomatillo salsa to revive the texture.
Q: Is it necessary to skin the fava beans for this recipe
A: While you can eat the skins, removing them is highly recommended for the best texture. The inner bean is much more tender and creamy. To easily skin them, blanch the shelled beans in boiling water for 1-2 minutes, then transfer them to an ice bath. The skins will slip off easily.
