These chipotle white bean tacos are full of flavor, and so easy to make! Topped with a creamy dairy-free queso fresco that perfectly complements their smoky flavor, these quick vegan bean tacos are sure to become a taco night favorite!
If you're looking for a taco recipe for Cinco de Mayo, Taco Tuesday, or just because you LOVE tacos, you've come to the right place!
I mean, you really don't need an excuse like a holiday or day of the week with a catchy alliterative name to eat tacos.
But hey, when a special day does roll around that's typically celebrated with eating tacos, you might as well eat them on that day too. 😉
If you love tacos, Because you love tacos, try my Easy TVP Tacos, Lentil Taco Meat, and Vegan Taco Bowls next!
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Why You'll Love It
- These tasty tacos are SO easy to make and use pantry-friendly ingredients.
- The filling is full of delicious smoky, lightly spicy flavor and comes together in just a few minutes.
- The almond queso fresco can be made in advance, making this recipe perfect for weeknight cooking!
- These tacos are easily customizable, and can be made with your choice of tortillas, vegan cheese, different types of beans, and toppings.
Ingredient Notes & Substitutions
Here's a look at the main ingredients needed to make vegan bean and cheese tacos. See the recipe card below for the full ingredient list and instructions.
- Tortillas - You'll need about 4 tortillas as the recipe is written. Any type you like is great - corn, flour, or a blend. For gluten-free, use corn or grain-free tortillas such as ones made with almond flour, cassava flour, or chickpea flour.
- Cannellini Beans - I love cannellini beans and their creamy texture, but feel free to use any beans you like! The recipe works just as well with black beans, pinto beans, kidney beans, or navy beans. So have fun and switch it up!
- Onion & Garlic - Sauteed with the beans, these aromatics add depth of flavor.
- Oil - A bit of oil enhances the flavors of the garlic, chipotle and other spices. Feel free to omit for oil-free.
- Seasonings - A combination of smoked paprika, dried chipotle flakes, cumin, salt and pepper work together to give the beans a smoky, lightly spicy vibe.
- Vegan Queso Fresco - For this easy homemade cheese you'll need raw slivered almonds, lemon juice, salt, nutritional yeast, water, and agar agar powder (to help it set). Feel free to use store-bought vegan cheese shreds, my vegan cheese sauce, or vegan queso.
How to Make White Bean Tacos
First, make the vegan queso fresco by adding all of the ingredients to a food processor. Process until light and fluffy, while maintaining some of the texture of the almonds.
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Then add the agar powder and pulse to incorporate. Transfer the mixture to a saucepan and cook over medium heat for a few minutes, whisking constantly.
When the mixture has reached boiling temperature, pour it into a small ramekin or bowl and refrigerate until ready to use.
Now, make the bean tacos. Preheat a sauté pan over medium heat, add the onion, and cook until translucent. Then add the garlic and cook for another minute, stirring frequently.
Add the beans and salt, and stir to incorporate. Slide the bean mixture to one side of the pan to create a bit of space on the other side.
Add the oil to the open area of the pan and add the smoked paprika, chipotle flakes, and cumin into the oil. Quickly stir to blend the spices together and then immediately incorporate the seasoned oil into the bean mixture. Cook just until the beans are hot and then remove from the heat.
Warm your tortillas and fill them with the bean mixture. Then add your desired toppings.
Hint :
If you're not using oil, you can add the spices directly to the bean mixture.
Serving Suggestions
- My favorite way to enjoy these tacos is garnished with cilantro, chopped tomatoes, salsa, and a squeeze of lime. Feel free to use your favorite toppings!
- Serve with corn salsa, and/or guacamole on the side along with some air fryer tortilla chips.
- Make it a fiesta! Serve these tacos alongside other Mexican-inspired dishes such as vegan enchilada casserole, vegan chorizo cabbage rolls, vegan taquitos, and vegan refried bean dip for a delicious dinner party!
FAQs
Yes, for best flavor and texture, you should drain the can of beans and give the beans a good rinse in a colander before using.
The vegan queso fresco should be covered and stored in the refrigerator where it will last up to 4 days.
For best results, store the taco filling separately from the tortillas. The bean filling can be stored in an airtight container in the refrigerator for up to 5 days. Leftover heated tortillas can be stored in a zip top bag or airtight container in the refrigerator for 3-5 days.
Helpful Tips
- Don't be intimidated by the homemade cheese! It really is quick and easy to make, and the creaminess takes the tacos up a notch!
- The vegan queso fresco will be set and ready to use in about 30 minutes.
- Feel free to make the queso fresco ahead of time. You can prepare it up to 4 days in advance. It also freezes well.
More White Bean Recipes
Recipe
Chipotle White Bean Tacos
Equipment
Ingredients
For vegan queso fresco (makes enough for 4-6 servings):
- 1 cup raw slivered almonds - soaked overnight or quick-soaked in hot water for 1 hour
- 1 Tablespoon lemon juice
- ¾ teaspoon salt
- 2 teaspoons nutritional yeast
- ½ cup water
- 1 teaspoon agar agar powder
For the bean tacos:
- 4 tortillas - corn, flour, or a blend
- half of a large red onion, chopped - reserve 2 Tbsp for garnish
- 3 cloves garlic, minced
- 1 Tablespoon avocado oil - sub water or broth for oil-free diet
- 1¼ teaspoons dried chipotle flakes
- 1¼ teaspoons smoked paprika
- ¼ teaspoon cumin
- 1 (15 oz.) can cannellini beans, rinsed and drained - or other, such as pinto or black beans
- ½ teaspoon fine sea salt
- black pepper
Garnish:
- lime wedges
- avocado or guacamole
- diced tomato, pico de gallo or salsa
- chopped cilantro
Instructions
Make the Almond Queso Blanco:
- Drain the soaked almonds. Place in a food processor with the lemon juice, salt, nutritional yeast, and water. Process until light and fluffy, stopping to scrape down the sides as needed. Maintain some of the texture of the almonds; this is different from other cheeses in that we're not looking for it to become completely smooth.
- Add the agar powder to the processor and pulse several times to incorporate. Transfer the mixture to a small sauce pan. Cook over medium heat for a few minutes, whisking constantly. When you see some bubbling and know the mixture has reached boiling temperature, transfer to a small ramekin or bowl.
- Refrigerate the cheese until ready to use. It will be set in about 30 minutes but can also be made in advance. Once cool, cover and keep refrigerated.
Make the tacos:
- Preheat a large skillet or sauté pan over medium heat. Dry saute the onion until translucent, about 5 minutes. Add the garlic and cook for about 30 seconds, stirring frequently. Add the beans and salt and stir to incorporate.
- Slide the bean mixture to one side of the pan. Add the oil to the open area of the pan, and add the chipotle, smoked paprika, and cumin to the oil. Quickly stir to blend the spices together, and then incorporate into the bean mixture. *If NOT using oil, add the spices directly to the beans.
- Cook for about 2 minutes until the beans are hot. Season with black pepper, and add a squeeze of lime to the pan if desired. Remove from heat.
- Warm the tortillas. Fill with the bean mixture, and crumble the vegan cheese on top. Add the other toppings and serve warm.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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