Crispy Mediterranean White Bean Tacos
These Crispy Mediterranean White Bean Tacos are a delicious vegetarian taco recipe.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 3 1x
- Category: dinner
- Method: oven
- Cuisine: mediterranean mexican fusion
- Diet: Vegetarian
Ingredients
Scale
Filling
- 1 small yellow or sweet onion - diced
- 1 jalapeno - seeds removed and finely chopped
- 3 cloves garlic - minced
- 1 1/2 teaspoons za'atar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2-1 teaspoon salt (adjust to your preference)
- black pepper to taste
- 1 tablespoon tomato paste
- 2 cans or jars white beans - drained
- 1/2 cup dill - finely chopped (from 1 small bunch dill)
- juice from 1 lemon
Other ingredients
- 1 block crumbled vegan or regular feta
- 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!
Notes
This makes 2-4 servings, depending on how many tacos you want to eat!
Keywords: Crispy Mediterranean White Bean Tacos