White Bean and Spinach Tacos

White Bean and Spinach TacosRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
To quickly warm tortillas, stack and wrap them in damp paper towels; microwave at HIGH for 25 seconds. Serve immediately.


Serves 4 (serving size: 3 tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 337
Fat 7.4 g
Satfat 1.5 g
Monofat 3.1 g
Polyfat 2.3 g
Protein 13.3 g
Carbohydrate 58.6 g
Fiber 10.9 g
Cholesterol 5 mg
Iron 4.7 mg
Sodium 330 mg
Calcium 231 mg


1 tablespoon canola oil
1 1/2 cups vertically sliced onion
4 garlic cloves, chopped
1 (15-ounce) can cannellini beans, rinsed and drained
3/8 teaspoon kosher salt, divided
8 cups bagged prewashed spinach (about 5 1/2 ounces)
1 1/2 cups chopped tomato
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 sliced jalapeño pepper
12 corn tortillas
2 ounces queso fresco, crumbled (about 1/2 cup)


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sliced onion, and sauté 5 minutes or until lightly browned, stirring occasionally. Add garlic to pan; sauté 30 seconds. Stir in beans and 1/4 teaspoon salt; cook 1 minute. Add spinach to pan; cook 1 minute or until spinach wilts and beans are thoroughly heated.

2. Combine tomato, chopped onion, cilantro, lime juice, 1/8 teaspoon salt, and jalapeño in a small bowl. Warm tortillas according to package directions. Arrange 1/3 cup bean mixture in center of each tortilla. Top each taco with 3 tablespoons tomato mixture and about 1 tablespoon cheese.


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