Chili Lime White Bean Tacos with Guacamole

Posted on by biglittlebites

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Holy GUACAMOLE! You haven’t enjoyed lived until you’ve tried every vegan taco on this blog 😉 In our home, we strive to eat plant-based 75% of the time. It doesn’t always happen… especially since my last pregnancy, where I began craving every animal food on earth… but I strive, I really do. I like to eat mostly plant-based because that’s when I feel my best. Is there any easier way to get more veggies, and plant-protein, into your families bellies than by making dinner a TACO NIGHT. That’s right, I said it – Mexican is the best way to go. So let’s go!

Vegan Tacos

First of all, if you want to feel good when you eat beans, you’ve got to trust me and sprout them first. It’s definitely the way to go. I like to sprout large batches of beans and store them in the freezer in gallon bags, so they’re ready to go when I want to add them into recipes. White beans really have no particular flavor on their own, so they work well in a taco recipe where you want the seasonings to prevail. Speaking of seasonings, I am totally obsessed with Trader Joes Chili Lime seasoning and keep my spice cabinet fully stocked at all times. This spice blend is the easiest road to delicious tacos every time, and you won’t be disappointed. In this Chili Lime White Bean Taco recipe, I combine the chili lime seasoning with smoked paprika (so good) and a touch of cumin. Lots of bold flavor, but if you want to kick the spice level up, add in a 1/4 tsp of cayenne pepper to the mix. For this crazy crew of 4 kids, I skip the heavy duty spice and keep it nice with the seasonings listed in the recipe below. You might be shocked to see jalapeños in the top right hand corner of this photo, but truth be told, when you roast them per the directions below, they are SWEET and SMOKEY – YUM. After roasting, peel the skins off and literally smear ’em right into your tacos. Optional, but delicious. white bean tacos on a sheet pan with roasted jalapeños You can’t have Mexican food without a trio of bell peppers. Ok fine, you totally can, but I love fajitas and fajitas include bell peppers so I’m including them in my taco night. Plus, this is a great way to add veggies to your tortilla! The bell peppers get nice and sweet when you pan sear and sauté them with a little oil, so go ahead and let them brown a little, but be careful not to burn and create carcinogens in your food. white bean tacos on a sheet pan with roasted jalapeños The guacamole necessary in this recipe is chunky and gets a touch of sweetness from the tomatoes I use and tartness from plenty of lime juice. As far as tortillas, when I want to keep things totally clean and healthy, I usually reach for these delicious and thin tortillas (hint: find them for much less at Whole Foods), but for this recipe I went for the homemade flour tortillas sold at Trader Joes. I know you’re going to love these vegan Chili Lime White Bean Tacos with Guacamole because even my kids go for seconds 🙂

Chili Lime White Bean Tacos with Guacamole

  • 1/2 red onion, sliced
  • 4 tbsp olive oil, divided
  • 8 jalapenos
  • 4 cloves garlic, 1/4 inch thick slices
  • 4 c northern white beans, cooked
  • 2 tbsp chili lime seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 lime, juiced
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • a few sprigs of cilantro for garnish
  • 1 recipe guacamole

  1. Preheat oven to 400 degrees.

  2. Heat a cast iron skillet over medium heat for 5 minutes.

  3. Add onion and 2 tablespoons of oil to the hot skillet and stir a few times, for 7 minutes.

  4. Grease a sheetpan with a little bit of coconut oil. Place the jalapenos (whole) on the pan and place into the oven for 10 minutes, flipping halfway through to brown on all sides.

  5. Reduce the heat on the cast iron skillet to medium-low and add the sliced garlic, cooking for an additional 4 minutes.

  6. Add the beans to the skillet, along with all of the seasonings and stir well. Allow to cook for 15 minutes, stirring every now and then.

  7. Make one recipe of Big Little Bites guacamole

  8. Move the bean mixture to a dish and cover to keep warm.

  9. Raise the heat on the skillet to medium and swirl in the remaining 2 tablespoons of olive oil. Immediately add the sliced bell peppers with 1/8 tsp of real salt and cook until softening and just browning on the edges.

  10. Remove jalapenos from the oven, and turn the temperature down to 200 degrees.

  11. Gently peel and throw away the skins from the jalapenos. Place the jalapenos on a small serving dish.

  12. Warm tortillas of choice in the 200 degree oven for 5-10 minutes.

  13. To assemble the tacos, layer a tablespoon of guacamole, a heaping large spoonful of bean mixture and sliced bell pepper. Garnish with chopped cilantro to serve.

2 thoughts on “Chili Lime White Bean Tacos with Guacamole”

  1. 5 stars
    I made this for my family tonight. The recipe was clean and easy to follow.
    When my son sat down to eat he asked “where’s the meat?” I told him “no meat tonight”.
    He proceeded to polish off two ! Everyone enjoyed it. No left overs!!😊

    1. I absolutely love to hear a result like this! So exciting to be a part of helping you add meatless meals into your rotation! Thank you for the compliment 🙂