Edamame bean tacos with chipotle hummus and ‘2 second salsa’!

Serves 2

About this recipe

This meal is packed with delicious greens, protein, vitamins and spices. Edamame are a great protein source and this dish is full of phytochemicals that you find in greens. There are a multitude of ingredients like the snow pea shoots, coriander and spring greens that have a wealth of food chemicals with an anti-inflammatory effect. This definitely ticks a lot of your “5 a day”.


3 tbsp Extra Virgin Olive Oil

2 cloves garlic finely chopped

1/2 red onion finely diced

50g spring greens very finely chopped

50g edamame beans (can be from frozen)

25g snow pea shoots

¼ tsp dried red chilli

Corn tacos (3-4)

30g Baby Tomatoes

10cm Cucumber

10g Coriander

10g mint

100g Hummus

1 tsp chipotle pepper (can also use paprika as an alternative)


SAUTÉ garlic and red onion in a pan with 2 tbsp olive oil for 2-3 mins until browned.

ADD shelled edamame beans and stir for 2-3 mins.

TOSS in finely chopped snow pea shoots and Spring greens with a dash of chilli.

CRISP the taco shells in an oven by shaping and brushing with oil (5 mins at 200°C).

DICE baby tomatoes, cucumber, coriander and mint in a bowl with a drizzle of extra virgin olive oil.

ADD chipotle spices to plain store bought (or homemade) hummus.

STACK your shells with the edamame mixture a good spoon of hummus and garnish with the salsa.

View Edamame bean tacos with chipotle hummus and ‘2 second salsa’!

Print/ Share this recipe

Leave a Reply


© Copyright 2018 The Doctor's Kitchen   |