White Bean & Roasted Pepper Tacos
These vegetarian white bean and roasted pepper tacos are creamy, cheesy, and flexible: make them with bell peppers, sweet peppers or even another roasted veggie! Quick and easy to make at home in around 30 minutes.
Ingredients
- olive oil
- 2 sweet pointed peppers, you can swap in medium bell peppers
- 10 corn tortillas
- ½ large onion, finely diced
- 3 cloves garlic, minced
- 14 oz (400 g) canned cannellini beans, drained, not rinsed
- 4 oz (115 g) canned diced green chiles, drained, not rinsed
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ½ cup (120 ml) vegetable or chicken-less stock
- 2 tbsp heavy cream, feel free to swap in sour cream or cream cheese
- 1 cup (100 g) cheddar cheese, grated
- 2 tbsp chopped cilantro
Toppings
- lime wedges
- pickled onion
- avocado slices
- quartered cherry tomatoes
- chopped cilantro
Instructions
- The first thing to do is get the peppers in the oven - do this before prepping the remaining ingredients, because the rest can come together while the peppers roast.Heat the oven to 220C / 450F. Line a baking tray with parchment paper and scatter the peppers over it. Drizzle or spray with olive oil and place in the oven for 20 minutes, or until they are charred and melty.2 sweet pointed peppers, olive oil
- In a deep frying or saute pan, heat a little olive oil and saute the onion until soft. Add the garlic and cook until that is soft too, then add the spices and mix through for a few seconds. Move on to the next step immediately to ensure you don't burn the spices.1/2 large onion, 3 cloves garlic, 1/2 tsp ground cumin, 1/4 tsp smoked paprika
- Add in the drained beans, green chiles and vegetable stock. Cover and simmer on a very low heat until the peppers are ready. Stir occasionally. The beans will soften and drink up some of the vegetable stock. If the pan starts to dry up, you can take it off the heat and let it sit until the peppers are done.14 oz canned cannellini beans, 4 oz canned diced green chiles, 1/2 cup vegetable or chicken-less stock
- Once the peppers have charred at the edges and collapsed a little, you can take them out of the oven and add them into the pan with the white beans.
- Add the cream, cheese and cilantro to the pan and mix through until the cheese has melted and the beans are creamy and saucy.2 tbsp heavy cream, 1 cup cheddar cheese, 2 tbsp chopped cilantro
- Serve! Scoop beans into tortillas, add toppings and enjoy.10 corn tortillas
Calories: 563kcal, Carbohydrates: 66g, Protein: 20g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 37mg, Sodium: 462mg, Potassium: 1076mg, Fiber: 14g, Sugar: 6g, Vitamin A: 2668IU, Vitamin C: 105mg, Calcium: 371mg, Iron: 5mg