These Easy White Bean Tacos can be on the table in under 30 minutes. Add a pop of color and flavor to your dinner table any time of the year.
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How to Make: Easy White Bean Tacos (AUDIO)
Click the PLAY button below to hear me walk you through the steps of how to make these tacos.
These tacos taste like summer! Even though you can make this recipe anytime your heart desires, the fresh basil and juicy tomatoes are at their prime in the summer, which makes this meal extra flavorful and delicious.
As with all of my recipes, there are only a few simple ingredients in here! I believe that minimal ingredients create maximum flavor, which is exactly why I focus on simple, wholesome ingredients that bring out the natural flavors and keep your taste buds happy without reaching for sugary treats after you eat. Scroll down to see how to make these white bean tacos in 3 simple steps.
Here are the can-free white beans I love to use: White Beans.
Here is the can-free tomatoes I love to use when I’m making homemade tomato sauce: Tomato Sauce.
How to Make: Easy White Bean Tacos
You can make these tacos in less than 30 minutes. As always, I like my recipes to be 3 simple steps or less. Here’s how to make your tacos:
- Cook the quinoa on the stovetop (this can be done up to 3 days in advance and stored in a sealed container in the fridge.) Meanwhile, make the red sauce OR buy store-bought taco sauce to save time.
- Stuff the tacos with cooked quinoa, white beans, and other veggies. Top with fresh herbs and the red taco sauce.
Note: Feel free to use soft tortillas if you aren’t a fan of hard shells. Either way, these tacos are ideal for any time of the year but the fresh basil makes them superb in the summer!
Tips for Making White Bean Tacos
If you prefer to use beans that do not come from a can, I recommend soaking them overnight in water and then cooking them the next day. This will make them easier on digestion.
You can use any herbs you’d like with this recipe, I love the lemon/anise flavor of basil but this recipe would be lovely with mint or tarragon.
Feel free to garnish with any nut or seed of your choice. Sprinkle some hemp seeds, add more sunflower seeds, or throw on some walnut pieces for an added crunch.
SHOP the STORY
When you’re food shopping, try to buy organic ingredients. Here’s why I eat organic: The Benefits of Eating Organic.
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These white bean tacos are protein packed with beans, vegetables, and whole grains. They are simple to prepare, full of nutrients, and bursting with delicious flavors the whole family can enjoy!
White Bean Tacos
- 8 taco shells gluten-free whole grain
- 1 can white cannelini beans bpa free, drained
- 1 cup cherry tomatoes halved
- 1/2 cup quinoa needs to be cooked in vegetable broth
- 1 cucumber peeled and diced
- 2 Tbsp. fresh basil leaves thinly sliced
- 1 Tbsp. sunflower seeds
- Sea salt and freshly ground black pepper to taste
Red Taco Sauce
- 1 14 oz can tomato sauce homemade or store bought
- 1/4 cup water
- 1 Tbsp. honey
- 1 Tbsp. ground cumin
- 1 tsp. apple cider vinegar
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
White Bean Tacos
In a medium saucepan bring 1 cup of vegetable stock to a boil. Add the quinoa. Cover. Simmer 10-15 minutes. Remove the pot from heat and let steam for about 10 minutes.
Drain beans and lay on paper towel in order to get rid of any remaining moisture.
Slice cherry tomatoes in half, slice and peel cucumber, and chop basil.
In a medium bowl, combine quinoa, beans, tomatoes, cucumber, basil, sunflower seeds, and salt and pepper to taste.
Using a spoon, carefully spoon quinoa/bean mixture into taco shells. Top with red sauce.
Red Taco Sauce
In a medium bowl, mix all ingredients using a whisk until well combined. Pour over the tacos before serving. Store leftovers in a sealed container in the refrigerator.