Introducing Crispy Mediterranean White Bean Tacos - the best vegetarian (and potentially vegan) taco recipe. This recipe is easy to make and healthy for you. These might be my favorite tacos I have ever made. So good and so flavorful!
I love tacos. For more amazing taco recipes try my sweet potato black bean tacos or my buffalo chickpea tacos.
Why you'll love this recipe
The mediterranean flavors in these tacos are out of this world.
This recipe is extremely easy to make.
This recipe is healthy, vegetarian, and can be made vegan and gluten free.
These tacos are high in vegetarian protein.
Instructions
Cook beans and aromatics.
Mash beans in pan.
Add filling to tacos and bake.
Divide out tacos and serve!
Ingredients
- onion
- jalapeno
- garlic
- za'atar
- paprika
- oregano
- salt
- black pepper
- tomato paste
- dill
- lemon
Substitutions
- dill - can be subbed with parsley, basil or cilantro.
- feta cheese - can be subbed with goat cheese. It can also be omitted but then the tacos will not bind as well.
Storage instructions
The extra tacos can be stored in a sealed container in your fridge for up to 24 hours. I ate mine the next day for lunch!
Equipment
You just need an oven and a sheet pan for this recipe.
Recipe FAQS
It all depends on the type of feta you use. You can use vegan feta to keep it vegan or omit it.
Recipe Pro-Tips
A good quality feta will add a ton of flavor to this recipe. I love Mt. Vikos feta.
Other taco recipes
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These tacos would be so good with my homemade yogurt sauce!
Crispy Mediterranean White Bean Tacos
Ingredients
Filling
- 1 small yellow or sweet onion - diced
- 1 jalapeno - seeds removed and finely chopped
- 3 cloves garlic - minced
- 1 ½ teaspoons za'atar
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½-1 teaspoon salt adjust to your preference
- black pepper to taste
- 1 tablespoon tomato paste
- 2 cans or jars white beans - drained
- ½ cup dill - finely chopped from 1 small bunch dill
- juice from 1 lemon
- 1 block crumbled vegan or regular feta
Other ingredients
- 8 tacos shells I recommend using flour but corn works too
Instructions
- Preheat oven to 425 degrees.
- Heat oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and jalapeno and cook for 5 more minutes.
- Add all remaining filling ingredients to the skillet. Stir to combine and cook for 5 more minutes.
- Turn off heat, using a potato masher mash bean mixture until mixture starts to bind together.
- Warm the taco shells in the microwave for 30-45 seconds. They should be soft and bendable. Add taco shells to a sheet pan lined with parchment paper. To each shell add 2-3 tablespoons of bean mixture. Top with feta if using and fold closed. To make sure the taco shells stay closed, carefully flip the taco shells so the bean mixture is on the top half.
- Bake tacos for 8-10 minutes, flip and then bake for another 8-10 minutes. Let cool and enjoy. These tacos taste amazing with yogurt dip or tzatziki!
Doorga says
Such a quick, delicious and healthy recipe! I absolutely love these tacos and I am looking forward to eating them again. They would be an easy meal prep, appetizer for a party, and you can add your own touches. Thank you for sharing the recipe!
Kristi says
Thanks Doorga!
Bob says
These are so delicious!