White Bean and Spinach Tacos

Name: White Bean and Spinach Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams cannellini beans, rinsed and drained; 1 Tbsp canola oil; 12 corn tortillas; 59 milliliters chopped fresh cilantro; 4 garlic cloves, chopped; 1 sliced jalapeño pepper; 0 teaspoons kosher salt, divided; 1 Tbsp fresh lime juice; 118 milliliters finely chopped onion; 355 milliliters vertically sliced onion; 118 milliliters ounces queso fresco, crumbled (about; 156 grams cups bagged prewashed spinach (about; 355 milliliters chopped tomato

White Bean and Spinach Tacos might be just the Mexican recipe you are searching for. This recipe serves 4. One portion of this dish contains roughly 18g of protein, 10g of fat, and It works well as an affordable main course. If you have garlic cloves, tomato, jalapeño pepper, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat a large skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add sliced onion, and saut 5 minutes or until lightly browned, stirring occasionally.

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Onion

Add garlic to pan; saut 30 seconds. Stir in beans and 1/4 teaspoon salt; cook 1 minute.

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Garlic

Beans

Salt

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Frying Pan

Add spinach to pan; cook 1 minute or until spinach wilts and beans are thoroughly heated.

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Spinach

Beans

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Frying Pan

Combine tomato, chopped onion, cilantro, lime juice, 1/8 teaspoon salt, and jalapeo in a small bowl. Warm tortillas according to package directions. Arrange 1/3 cup bean mixture in center of each tortilla. Top each taco with 3 tablespoons tomato mixture and about 1 tablespoon cheese.

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Lime Juice

Tortilla

Cilantro

Cheese

Tomato

Onion

Salt

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Bowl

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Frying Pan

Bowl

Ingredients

Servings:

425grams

cannellini beans, rinsed and drained 1Tbsp

canola oil 12

corn tortillas 59milliliters

chopped fresh cilantro 4

garlic cloves, chopped 1

sliced jalapeño pepper 0teaspoons

kosher salt, divided 1Tbsp

fresh lime juice 118milliliters

finely chopped onion 355milliliters

vertically sliced onion 118milliliters

ounces queso fresco, crumbled (about 156grams

cups bagged prewashed spinach (about 355milliliters

chopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.