These delicious white bean tacos are packed with spicy flavor! You only need 6 ingredients to make these tasty tacos and they’re completely plant-based.

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When I was visiting Washington DC earlier this year, I ordered a dish that included white beans simmered in salsa verde. It was so good — and I couldn’t stop thinking about it when I got home! It occurred to me that I’d never tried putting white beans in a taco, so I decided to give it a try. I loved how this recipe turned out, and I can already tell this is going to be a staple recipe at our house. Give it a try for Meatless Monday or Taco Tuesday!

You only need a few simple ingredients to make these white bean tacos, but they’re packed with flavor. Thanks to the white beans, these tacos are a great source of protein and fiber. The flavor profile is similar to this white bean chili, but these beans make the perfect filling for taco night!

Ingredients & Substitutions

  • Olive oil– You’ll need a little bit of oil to cook the shallot and bell pepper. If you want to make this recipe oil-free, you can use a splash of vegetable broth instead.
  • Shallot– I like the mild flavor of a shallot, but you can substitute the shallot for 1/4 red onion.
  • Bell pepper- I used a red bell pepper, but any sweet pepper can be used.
  • Salsa verde– I like the Herdez salsa verde, but Trader Joe’s also makes a great hatch chili salsa verde that works well if you like things spicy!
  • Beans– I used navy beans but you can use cannellini beans or Great Northern Beans. Just be sure to drain and rinse them before adding them to the salsa. I love how white beans have a creamy texture that is really unique!

How to Make White Bean Tacos

Heat the olive oil in a large skillet over medium heat. Add the shallot and red bell pepper. Cook for 3-4 minutes.
Stir in the salsa verde and drained beans. Bring the mixture to a simmer.
Reduce the heat to medium-low and let it simmer uncovered for 10 minutes, allowing the flavors to meld together. Stir occasionally.
Use a slotted spoon to transfer the beans to the tortillas and add any toppings you like.

Tips & Tricks

  • This taco recipe works well for meal prep! You can prepare the beans in advance, then reheat them on the stovetop or microwave when you’re ready to stuff them into taco shells!
  • You can enjoy these beans on flour tortillas, corn tortillas, or even grain-free tortillas like the almond flour kind from Siete. I like using the smaller street taco size tortillas. If you like a little crunch, try them in hard taco shells. Or serve them with tortilla chips!
  • I like to warm the tortillas before serving. Place them on a plate, covered with a damp paper towel, and microwave for 10-15 seconds.

Taco Topping Ideas

These beans have tons of flavor on their own, but if you want to get creative with toppings, here are some of my favorites:

What to Serve with White Bean Tacos

​Looking for the perfect side dish to pair with these tacos? Try serving it with my 4 ingredient guacamole or my rice cooker Mexican rice or rice cooker cilantro lime rice. If you want to add veggies to your plate, try pairing these tacos with these simple green beans.

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white bean tacos

White Bean Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 tacos 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These delicious white bean tacos are packed with spicy flavor! You only need 6 ingredients to make these tasty tacos and they’re completely plant-based.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 red bell pepper, seeded and diced
  • 1 1/2 cups salsa verde
  • 2 (15oz) cans navy beans or cannellini beans, drained and rinsed
  • 6 small street corn size flour or corn tortillas
  • Any additional toppings you like (cilantro, guacamole, etc.)

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the shallot and red bell pepper. Cook for 3-4 minutes, stirring occasionally, until the shallot is translucent and the bell pepper is softened.
  3. Stir in the salsa verde and drained beans. Bring the mixture to a simmer.
  4. Reduce the heat to medium-low and let it simmer uncovered for 10 minutes, allowing the flavors to meld together. Stir occasionally.
  5. Use a slotted spoon to transfer the beans to the tortillas and add any toppings you like.