Spring Onion and Asparagus Tarts with Black Bean Crust Recipe - Forks Over Knives

Name: Spring Onion and Asparagus Tarts with Black Bean Crust Recipe - Forks Over Knives
Ingredients: 2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups); 1 cup brown rice flour; 2 tablespoons chopped fresh thyme; 2 tablespoons tahini; 1 lemon (plus extra wedges for serving, if desired); 1 14- to 16-oz. pkg. firm tofu, drained; ¼ cup low-sodium vegetable broth; ½ teaspoon freshly ground black pepper; ½ teaspoon garlic powder; ½ cup chopped fresh parsley; 1 clove garlic, minced; ½ cup pitted Kalamata olives, sliced; 2 bunches spring onions, trimmed to 7 inches with bulbs attached, halved lengthwise; 16 oz. asparagus, trimmed, halved lengthwise if large

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With twice the protein of a standard hamburger these hunger-busting asparagus tarts are a healthy (and tasty) meal. Get the recipe!

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Ingredients

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
1 cup brown rice flour
2 tablespoons chopped fresh thyme
2 tablespoons tahini
1 lemon (plus extra wedges for serving, if desired)
1 14- to 16-oz. pkg. firm tofu, drained
¼ cup low-sodium vegetable broth
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ cup chopped fresh parsley
1 clove garlic, minced
½ cup pitted Kalamata olives, sliced
2 bunches spring onions, trimmed to 7 inches with bulbs attached, halved lengthwise
16 oz. asparagus, trimmed, halved lengthwise if large