Chipotle White Bean Tacos
Servings:2 servings
These quick white bean tacos are a healthy, plant-based option for your next taco night! Full of flavor and easy to make, they're a little bit smoky, lightly spicy, and sure to become a taco night favorite! Try them with other varieties of beans, too!
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 tablespoon 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
Store leftover bean mixture in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave.
Keep the cheese covered and refrigerated, and use within about 4 days. May be frozen for longer storage.
Nutrition facts will vary depending on tortillas and toppings.
Nutrition
Serving: 2tacos | Calories: 450kcal | Carbohydrates: 70g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Fiber: 15g | Sugar: 4g
