Chipotle White Bean Tacos
Spicy white bean tacos that uses an easy chipotle tomato sauce to warm the white beans- easily vegan when the cheese is left out!
Servings 2 servings
Calories 504kcal
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
- 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
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
Calories: 504kcal