Chipotle White Bean Tacos | Naturally Ella

Growing up, the liberal arts college in my hometown would hold an international celebration every year. It was, by far, one of my favorite things to attend. The college had a sizable student population from different countries and this event allowed all those students to showcase items and food from their cultures. When you’re in a rural midwestern town, it can be an eyeopening (and delicious) experience.

These tacos are based on a hazy memory of delicious, spicy tacos. I wasn’t the biggest fan of tacos back then (shocking, I know), but these still tacos still hold. After a bit of research, I found the tacos were most likely a variation on the classic chicken tinga taco which has a base of a spicy chipotle tomato sauce. These white bean tacos are my riff on tinga tacos using canned tomatoes for ease of use.

1 review

Chipotle White Bean Tacos

Preparation 10 mins 2017-11-18T00:10:00+00:00 Cook Time 20 mins 2017-11-18T00:20:00+00:00 Serves 2 servings     adjust servings Calories 504 kcal
Chipotle White Bean Tacos | Naturally Ella

Spicy white bean tacos that uses an easy chipotle tomato sauce to warm the white beans- easily vegan when the cheese is left out!

Ingredients

    Chipotle Sauce

    • 1 medium white onion
    • 2 cloves garlic
    • 2 teaspoons olive oil
    • 1 15 oz can stewed tomatoes
    • 2 chipotles in adobo sauce
    • 1 teaspoon Mexican oregano see note
    • 1/4 teaspoon salt

    Tacos

    • 2 cups cooked Great northern beans drained and rinsed if using canned
    • 4 to 6 corn tortillas
    • Cilantro for serving
    • Cotija or feta cheese for serving
    • Minced red onion for serving

    Instructions

    1. Thinly slice onions and garlic. Heat olive oil in a medium skillet and add the onion. Saute for 4 to 6 minutes, until translucent and fragrant. Add the garlic and cook for another couple of minutes, until garlic is browning. Transfer half the onion mixture to a food processor and add the stewed tomatoes, chipotles, oregano, and salt. Puree until mostly smooth.
    2. Add the beans to the pan with the remaining onions. Saute over medium heat for a minute or two, just to warm the beans. Stir in the chipotle sauce and continue to cook until the sauce thickens slightly, 4 to 5 minutes.
    3. Warm the corn tortillas and assemble with a couple spoonfuls of the bean mixture, fresh cilantro, cheese, and minced red onion.

    by

    Recipe Notes

    Recipe Notes

    Tips & Tricks: Can't find Mexican oregano? Italian oregano will work.

    The bean mixtures makes a little more filling than needed for 4 tacos. You could easily serve one (if not two) more people depending on sides. The leftover beans also make for excellent bean bowls the next day.

    I like to buy a can of chipotles in adobo sauce and divide the chipotles into ice cube trays to freeze. Once frozen, transfer to a freezer-safe container and pull out the amount of peppers as needed!

    Stock up: get the pantry ingredients you will need: chipotles, white beans, tomatoes

    Nutrition: see the information.

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 504 kcal Calories from fat
    % Daily Value

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    White Bean Tacos

    variations

    The most important component of these tacos is the spicy tomato sauce. If you make that, you can really play with the filling of these tacos. I like the white beans because they soak in the flavor but have less texture than some of the other options. A few ways you can swap in this recipe:

    Vegetables: Add your favorite grilled or roasted vegetables to the tacos. These white bean tacos also work well with fresh avocado on top!

    Legumes: Swap out white beans for black beans or green/brown lentils. I also like to use sprouted legumes in this recipe.

    Non-spicy: These tacos are fairly spicy. If you’re not a fan of spice, drop the chipotles from the sauce and add a teaspoon or two of smoked paprika.

    Usage variations

    Quesadilla: Spread leftover beans in a quesadilla or add on top of a tostada.

    Grain Bowl: use leftover white beans on top of brown rice, quinoa, or your favorite grain for an easy lunch bowl.

    Chipotle White Bean Tacos with Cotija Cheese | Naturally Ella