White Bean and Spinach Tacos
Servings
4Serving size
3 tacosThis recipe can be multiplied. Once cooked, the beans and spinach can be refrigerated separately and served cold. The tacos can then be assembled when ready to serve.
Serve with Tomatillo Salsa
Ingredients
| 1/4 cup Pumpkin seeds (pepitas) |
| 1 tsp. Olive oil |
| 1 small White onions (finely diced) |
| 1 medium Red bell peppers (diced) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/2 tsp.. Ground cumin |
| 1 tsp. Chili powder |
| 1 tsp.. Smoked paprika |
| 1/16 tsp. Cayenne pepper |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 cup Water (or no salt added vegetable stock) |
| 8 Ounces Fresh spinach |
| 4 Ounces Reduced fat monterey jack cheese (grated) |
| 12 tortilla, medium (approx 6 inch dia) Corn tortillas |
Instructions
Place a small skillet over medium high heat.
Add the pumpkin seeds and toast them for about 5 minutes.
Toss frequently and allow to brown lightly.
Remove to a small dish.
Place 1 teaspoon olive oil in a large skillet over medium high heat.
Cook for about 3 minutes. Stir frequently.
Add the red pepper and cook for about 2 minutes. Stir frequently.
Add the white beans, cumin, chili powder, smoked paprika, salt, pepper and water.
Simmer the beans until almost all of the liquid is gone.
Reduce the heat to low and add 6 ounces of the spinach to the pan.
Cook for about 3 to 5 minutes until the spinach is just wilted. Stir frequently.
When the spinach is cooked divide the remaining fresh spinach between the tortillas.
Divide the spinach and bean evenly between the tortillas.
Top with the toasted pumpkin seeds and cheese.
Serve with your choice of salsa.
Serve this recipe with one of these vegetable side dishes.
Tomatillo Salsa
Combine all ingredients and refrigerate for at least 4 hours to let the flavors blend. Overnight is best.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a variation on a taco that one of our team sampled on a research trip at a restaurant in Austin, Texas. The creaminess of the beans and sweetness of the veggies and cheese is balanced really well by the spinach. Use the Tomatillo Salsa or your favorite salsa recipe. You can, of course, use bottled salsa but check the sodium content carefully.