White Bean Tacos with Pickled Onion + Goat Cheese
Servings: 6
Ingredients
- 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
Instructions
- 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!