Description

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

Scale

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)
¼ 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

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.
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.
Warm the corn tortillas and assemble with a couple spoonfuls of the bean mixture, fresh cilantro, cheese, and minced red onion.

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

Calories: 504
Sugar: 11.9
Sodium: 1529
Fat: 7.5
Carbohydrates: 90.4
Fiber: 21.1
Protein: 24.6