Boy, the filling for these tacos was so good! I would be happy eating the bean/spinach/onion combo out of a bowl straight! I left out the jalapeno from the “salsa”, and I added avocado to my tacos, but this was really, really good! I have to say that I love queso fresco! If you can’t find that, I think feta would do just fine. This came together very quickly, so it’s a great last minute meal.
White Bean and Spinach Tacos
(Cooking Light, Sept. 2013)
1 tablespoon canola oil
1 1/2 cups vertically sliced onion
4 garlic cloves, chopped
1 (15-ounce) can cannellini beans, rinsed and drained
3/8 teaspoon kosher salt, divided
8 cups bagged prewashed spinach (about 5 1/2 ounces)
1 1/2 cups chopped tomato
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 sliced jalapeño pepper (I omitted)
12 corn tortillas
2 ounces queso fresco, crumbled (about 1/2 cup)
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sliced onion, and sauté 5 minutes or until lightly browned, stirring occasionally. Add garlic to pan; sauté 30 seconds. Stir in beans and 1/4 teaspoon salt; cook 1 minute. Add spinach to pan; cook 1 minute or until spinach wilts and beans are thoroughly heated.
2. Combine tomato, chopped onion, cilantro, lime juice, 1/8 teaspoon salt, and jalapeño 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.