Chipotle White Bean Tacos

Name: Chipotle White Bean Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 medium white onion; 2 cloves garlic; 2 teaspoons olive oil; 1 15 oz can stewed tomatoes; 2 chipotles in adobo sauce; 1 teaspoon Mexican oregano see note; 1/4 teaspoon salt; 2 cups cooked Great northern beans drained and rinsed if using canned; 4 to 6 corn tortillas; Cilantro for serving; Cotija or feta cheese for serving; Minced red onion for serving

User Reviews

4.0

6 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Calories
504 kcal

Chipotle White Bean Tacos

Iris Warren

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Spicy white bean tacos that uses an easy chipotle tomato sauce to warm the white beans- easily vegan when the cheese is left out!

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Ingredients

Servings

Chipotle Sauce

1 medium white onion
2 cloves garlic
2 teaspoons olive oil
1 15 oz can stewed tomatoes
2 chipotles in adobo sauce
1 teaspoon Mexican oregano see note
1/4 teaspoon salt

Tacos

2 cups cooked Great northern beans drained and rinsed if using canned
4 to 6 corn tortillas
Cilantro for serving
Cotija or feta cheese for serving
Minced red onion for serving

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Instructions

Thinly slice onions and garlic. Heat olive oil in a medium skillet and add the onion. Saute for 4 to 6 minutes, until translucent and fragrant. Add the garlic and cook for another couple of minutes, until garlic is browning. Transfer half the onion mixture to a food processor and add the stewed tomatoes, chipotles, oregano, and salt. Puree until mostly smooth.
Add the beans to the pan with the remaining onions. Saute over medium heat for a minute or two, just to warm the beans. Stir in the chipotle sauce and continue to cook until the sauce thickens slightly, 4 to 5 minutes.
Warm the corn tortillas and assemble with a couple spoonfuls of the bean mixture, fresh cilantro, cheese, and minced red onion.

Notes

Tips & Tricks: Can't find Mexican oregano? Italian oregano will work.
The bean mixtures makes a little more filling than needed for 4 tacos. You could easily serve one (if not two) more people depending on sides. The leftover beans also make for excellent bean bowls the next day.
I like to buy a can of chipotles in adobo sauce and divide the chipotles into ice cube trays to freeze. Once frozen, transfer to a freezer-safe container and pull out the amount of peppers as needed!
Stock up: get the pantry ingredients you will need: chipotles, white beans, tomatoes
Nutrition: see the information.