White Bean & Spinach Tacos

by Kelli H. on September 8, 2013

Happy Weekend! 
Everyone always says you shouldn’t live for the weekends. While I try not to, I can’t deny that I do love my weekends. I can’t be alone on this can I? I surely don’t think I am. You know what else I love?

Homemade Mexican food! Oh yeah, and pico de gallo. I mean c’mon, look at that bowl of homemade pico de gallo. Made with fresh homegrown tomatoes! Not my own homegrown tomatoes, but homegrown tomatoes nonetheless! Homegrown tomatoes mixed with jalapeno, onion, cilantro, and lime is one of my favorite foods. I can literally eat it with a spoon. Just sayin’.

The reason I love these tacos so much is because for one they are so simple to make. The filling of white beans and spinach is delicious! They are fairly garlicy which makes them taste rich. I also love that they’re vegetarian, because I love to cook veg a few nights a week. Second reason is that David loves these and doesn’t complain that we aren’t having meat when I make them. His only complaint would be that I try to limit him to three tacos.  Lastly, I love that they don’t have cheese in them. Lots of Mexican recipes are filled with cheese. It’s refreshing that you don’t need cheese with these.

These simple, vegetarian tacos are a great weeknight meal. You should gather the ingredients today and make them tomorrow for dinner! I hope you have a great Sunday and an enjoyable week ahead!

White Bean & Spinach Tacos
Adapted from Cooking Light September 2013

1 tablespoon olive oil
1.5 cups vertically sliced onion
4-6 garlic cloves, minced
2 (15 oz) cans cannellini beans, rinsed and drained
8 cups prewashed spinach
1.5 cups chopped tomatoes
1/2 cup onion, diced
1 jalapeno, seeded & diced
1/4 cup cilantro, chopped
1 tablespoon lime juice
12 corn tortillas

1. Heat a large skillet over medium-high heat. Add oil to the pan, swirl to coat and add onions, saute for 3-5 minutes or until lightly browned and soft. Add garlic to pan and saute for 30 seconds. Stir in beans and add 1/4 teaspoon salt. Add spinach to pan and cook until spinach is wilted.

2. Combine tomatoes, diced onions, jalapeno, cilantro, lime juice, and salt to taste in a medium bowl. Set aside.

3. If you have a gas stove, lay a tortilla over a small flame and lightly brown on both sides. Repeat until all tortillas are browned. If you don’t have a gas stove, you can heat them in a low oven in aluminum foil or in the microwave covered with a damp paper towel.

4. Assemble tacos by placing about 1/4 cup bean mixture in a tortilla and top with pico de gallo. Serve!

{ 11 comments… read them below or add one }

Sarah Cook September 9, 2013 at 4:03 am

Ugh, delicious tacos again!! That pico de gallo does look pretty tasty. I’m loving this recipe.

Actually, I planned to make your roasted veggie tacos for dinner one day last week and the mushrooms I bought went bad before I could make them. I will have to plan them for earlier in the week next time! Or make these instead. 🙂


Made in Sonoma September 9, 2013 at 1:52 pm

oh, man! That’s too bad. I actually prefer these one’s over the roasted veggie’s one.


From Valeries Kitchen September 9, 2013 at 4:32 pm

Oooh yummy. Super fresh and delish. Looks really good Kelli!


Made in Sonoma September 10, 2013 at 3:21 am

Thanks, Valerie!


Tara September 9, 2013 at 7:51 pm

I am with you sister! I love Mexican food but dislike the overwhelming amount of cheese on everything. 🙂 Not the biggest fan of pico de gallo, I prefer just straight cilantro, onion and jalapeno but I will try to recreate this with the white beans and spinach!


Made in Sonoma September 10, 2013 at 3:22 am

mmm..yeah, cilantro, onion, and jalapeno reminds me of tacos from taquerias.


natalie @ once upon a cutting board September 9, 2013 at 9:51 pm

I haven’t had tacos in a while but have been meaning to make a vegetarian version for a while – easier and cheaper than meat tacos! These look great! Hope you enjoyed your weekend and the niners win yesterday 🙂


Made in Sonoma September 10, 2013 at 3:21 am

I did!!! yayyy!!


Natalie September 10, 2013 at 12:19 am

i ripped this out of the cooking light issue–sounds so good!


Made in Sonoma September 10, 2013 at 3:20 am

I had a feeling you would! We always rip out the same Cooking Light recipes. haha.


Gina @ Health, Love, and Chocolate September 10, 2013 at 8:26 am

I love tacos because they are so versatile, and like you said often simple to make. These ones look wonderful and are a great meat-free option!


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