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White Bean Tacos with Pickled Onion + Goat Cheese

Prep Time20 mins
Cook Time10 mins
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!