If you’re looking for a quick, delicious weeknight vegetarian meal, this is it. It’s especially easy if you live near a Trader Joe’s. I have made this twice in the last couple of days. Two of my boys and my husband LOVE these tacos. So do I.

I make my tacos using flour tortillas, but corn tortillas can be used as well if that’s your preference. The recipe uses jarred salsa. Any salsa will do – green, red, pick your favorite. I like to use Trader Joe’s Pepita Salsa. The recipe also calls for slaw. Any slaw will do, but I like the bag of broccoli slaw from Trader Joe’s

The jalapeño cilantro sauce makes more than you’ll need for this recipe, but it’s great on salads, vegetables, etc. If you have sauce on hand, making these tacos takes no time at all.

White Bean Tacos with Jalapeño Cilantro Sauce
Recipe from This Savory Vegan

Tacos:
1 Tablespoon olive oil
1/2 red onion, diced
1 jalapeño, diced
15 oz can white beans, drained and rinsed
1/3 cup salsa (any type) plus more to taste (I really like Trader Joe’s Pepita Salsa)
8 small corn or flour tortillas
1-2 cups pre-made slaw
cilantro, lime wedges for serving

Jalapeño Cilantro Sauce:
1-2 jalapeños to taste
1 bunch cilantro
2 garlic cloves peeled
1 lime juiced
1 tablespoon apple cider vinegar
½ cup mayo
OPTIONAL: 1 – 2 Tablespoons olive oil
salt to taste

Make the jalapeño sauce by adding all of the ingredients except the olive oil to the bowl of a food processor. A small food processor works well here. Blend until well combined. If you like the consistency, add salt to taste and you’re done. If you would like a thinner sauce, add the olive oil a Tablespoon at a time until you like the consistency. Set aside until ready to use.

Heat the olive oil in a pan over medium heat. Add the red onion and jalapeño to the pan and sauté until onions are softened (approx. 5 minutes).

Add white beans and salsa to the pan and cook until heated through. Start with 1/3 cup of salsa and add more until you get the beans to a consistency that you like.

While the beans are heating, prepare the Jalapeño Cilantro Sauce according to the instructions. Set aside until ready to use.

Heat tortillas in the microwave.

To assemble add white beans to each tortilla. Top with slaw. Drizzle with Jalapeño Cilantro Sauce and top with some cilantro leaves. Serve with lime wedges.

Yield: 8 small (6″) tacos

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Two years ago: Ultranutty Pecan Bars
Three years ago: Oatmeal Raisin Cookies
Four years ago: Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter
Five years ago: Pumpkin Lentil Soup
Six years ago: Chocolate Crinkle Cookies
Seven years ago: Chocolate Sugar Cookies
Eight years ago: English Muffin Bread
Nine years ago: Frosted Sugar Cookies
Ten years ago: Sweet Potato and Black Bean Chili
Eleven years ago: Chocolate Candy Cane Cookies
Twelve years ago: Krumkake
Thirteen years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce