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White Bean and Spinach Tacos

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield Serves 4 (serving size: 3 tacos)
To quickly warm tortillas, stack and wrap them in damp paper towels; microwave at HIGH for 25 seconds. Serve immediately.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.