2cups(500 mL) cooked or canned white beans, drained & rinsed (see notes)
1Tbsp(15 mL) canola oil
2tsp(10 mL) chili powder
2tsp(10 mL) cumin
1tsp(5 mL) garlic powder
1tsp(5 mL) onion powder
1tsp(5 mL) black pepper
2Tbsp(30 mL) water
Avocado Crema
1ripe avocado, pitted & halved
1/2cup(125 mL) plain Greek yogurt
juice of 1 lime
salt & pepper, to taste
Tacos
6whole wheat or corn tortillas
1/2cup(125 mL) goat cheese, crumbled
handful fresh cilantro, chopped, for garnish
Directions
Get pickling! Place sliced red onion in a medium size plastic container or bowl. Bring vinegar, water, honey and salt to a boil in a medium size pot, then pour over raw red onions, cover, transfer to the refrigerator and allow to sit for 2 hours. This can be done ahead of time, even the day before to save time.
Prepare the seasoned beans. Heat oil over medium heat, add beans and cook for 2 minutes. Add seasonings, cook for another 2 minutes, turn off heat and deglaze the pan with the water.
Make avocado crema. Blend all crema ingredients together in a blender or food processor until smooth and creamy.
Build the tacos! Heat tortillas in a shallow frying pan or wrap in a paper towel and microwave until soft and warm. Assemble tacos with seasoned beans, pickled onions and avocado crema. Top with goat cheese and chopped cilantro. Enjoy!
Notes
White beans include Great Northern, cannellini, white kidney or navy beans.
A 19 oz (540 mL) can of white beans, drained & rinsed yields 2 cups (500 mL) cooked beans.
Make this recipe gluten free by using corn tortillas instead of the whole wheat tortillas.
2cups(500 mL) cooked or canned white beans, drained & rinsed (see notes)
1Tbsp(15 mL) canola oil
2tsp(10 mL) chili powder
2tsp(10 mL) cumin
1tsp(5 mL) garlic powder
1tsp(5 mL) onion powder
1tsp(5 mL) black pepper
2Tbsp(30 mL) water
Avocado Crema
1ripe avocado, pitted & halved
1/2cup(125 mL) plain Greek yogurt
juice of 1 lime
salt & pepper, to taste
Tacos
6whole wheat or corn tortillas
1/2cup(125 mL) goat cheese, crumbled
handful fresh cilantro, chopped, for garnish
1
Get pickling! Place sliced red onion in a medium size plastic container or bowl. Bring vinegar, water, honey and salt to a boil in a medium size pot, then pour over raw red onions, cover, transfer to the refrigerator and allow to sit for 2 hours. This can be done ahead of time, even the day before to save time.
2
Prepare the seasoned beans. Heat oil over medium heat, add beans and cook for 2 minutes. Add seasonings, cook for another 2 minutes, turn off heat and deglaze the pan with the water.
3
Make avocado crema. Blend all crema ingredients together in a blender or food processor until smooth and creamy.
4
Build the tacos! Heat tortillas in a shallow frying pan or wrap in a paper towel and microwave until soft and warm. Assemble tacos with seasoned beans, pickled onions and avocado crema. Top with goat cheese and chopped cilantro. Enjoy!
