White Bean and Spinach Tacos

Name: White Bean and Spinach Tacos
Yield: Serves 4 (serving size: 3 tacos)
Ingredients: 1 tablespoon canola oil; 1 ½ cups vertically sliced onion; 4 garlic cloves, chopped; 1 (15-ounce) can cannellini beans, rinsed and drained; .38 teaspoon kosher salt, divided; 8 cups bagged prewashed spinach (about 5 1/2 ounces); 1 ½ cups chopped tomato; ½ cup finely chopped onion; ¼ 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)

6 Ratings
6 Reviews

To quickly warm tortillas, stack and wrap them in damp paper towels; microwave at HIGH for 25 seconds. Serve immediately.

By Carolyn Malcoun

Recipe by Cooking Light September 2013

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

Serves 4 (serving size: 3 tacos)

Nutrition Info

Directions

Step 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.

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Step 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.

Chef'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.

Nutrition Facts

Per Serving:

337 calories; fat 7.4g; saturated fat 1.5g; mono fat 3.1g; poly fat 2.3g; protein 13.3g; carbohydrates 58.6g; fiber 10.9g; cholesterol 5mg; iron 4.7mg; sodium 330mg; calcium 231mg.

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daneanp

01/15/2014

Really easy and really good. I added some chopped avocado to the salsa and used feta for the cheese as that is what I had on hand. Filling too!

Jessica

10/01/2013

I thought this was really good. The queso fresco is a must for a little bit of saltiness.

Carolc5510

09/16/2013

I thought this was excellent. I tried it thinking it would just be okay. I had shallots cut so I sautéed them instead of onions. Then I also had some green onions cut so I used them instead of raw diced onions. Then I lightly warmed it all. Also used a teeny bit of sour cream on it.

lynn770

09/12/2013

As I don't eat tomatoes, I modified this a little. I like salsa, so I just substituted jarred organic salsa & spiced it up with the extra onions, lime juice, jalapenos & cilantro (left out the salt as there was some in the jarred salsa, actually I always leave out the salt unless I'm baking, left it out of the other part too). It was the right kind of yummy to spice up the spinach/bean combo for the tacos. Great quick lunch or light dinner.

detailaddict

09/03/2013

I found these to be "just ok" as well...the salsa and cheese do help but the bean mixture needs something in addition to the onions; maybe just more garlic and/or salt. This looked like an interesting (and cheap) recipe but I'm not sure I'd make this again.

pamofpenna

08/20/2013

Not bad. I thought it was a tad bland but the tomato salsa is good. I don't know if I'd make this again but it might taste better with additional cheese.

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