{White Bean Tacos with Pickled Onion + Goat Cheese}

This recipe is one of those great weeknight dinners that that hits all of the right notes. Aside from being delicious, these tacos are budget-friendly, super healthy, and really simple to make! (Also gluten free, if need be, for any of the eaters in your house.)

Think warm, seasoned beans dressed in avocado crema, goat cheese, and tangy pickled onions tucked in a soft tortilla, all ready to satisfy.

White beans make a wonderful compliment (or alternative) to meat in recipes. As you know, Farmer Denis is a vegetarian (since he was 11 years old), so as a family we often choose beans over meat in our favourite recipes, enjoying a lot of dishes just like this one!

The real star in this recipe for us at the farm, is those quick-pickled red onions. Having those bright bulbs brined in a little sweetness and tangy vinegar completely livens up the whole dish. A favoured topper we like having on-hand in our refrigerator for many different meals (see our Pickled Onion post for more meal ideas with them).

The pickled onions can also be made days ahead (lasting up to two weeks in the refrigerator) making for even quicker meal prep here.

Thank you to Emily Mardell over at GetJoyfull blog for creating and sharing this delish recipe with us, and for always encouraging us to ‘fill up on family time’. We love her for that. (For more on the benefits of eating white beans and other pulses, check out her post here.)

Have a lovely week everyone!

White Bean Tacos with Pickled Onion + Goat Cheese

Prep Time20 minutes
Cook Time10 minutes
Servings: 6
Author: Emily Mardell


  • 6 whole grain wheat or corn tortillas
  • 1/2 cup goat cheese, crumbled
  • Handful fresh cilantro, chopped for garnish

Pickled Red Onions

  • 1 red onion, thinly sliced
  • 1 cup vinegar
  • 1 cup water
  • 1 tbsp salt
  • 1 tbsp honey

Seasoned Beans

  • 1 can (540mL) white beans, drained + rinsed (yields 2 cups cooked beans)
  • 1 tbsp canola oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp black pepper
  • 2 tbsp water

Avocado Crema

  • 1 ripe avocado, pitted and halved
  • 1/2 cup plain Greek yogurt
  • Juice of 1 lime
  • Salt + pepper to taste


  • Get pickling! This can be done anytime ahead, even days before to save time. Place sliced onion in a medium container or bowl. Bring the remaining pickling ingredients to a boil and pour over raw red onions, cover, transfer to the fridge and allow to sit for at least 2 hours.
  • Prepare the seasoned beans. Heat oil over medium heat, add beans, cook for 2 minutes, add seasonings, cook for another 2 minutes, turn off heat and deglaze the pan with the water.
  • Make avocado crema. Blend all crema ingredients together in a blender or food processor until creamy and smooth. 
  • Heat tortillas in a low frying pan or wrap in a paper towel and microwave until soft and warm. Assemble tacos with whole grain tortillas, or corn tortillas for a gluten free option.
  • Garnish tacos with chopped cilantro, goat cheese, pickles and crema. Enjoy!