Tacos with Greens and Beans

Tacos with Geens and Beans

These tacos are a hit for their versatility as much as their taste. They can really work with whatever greens and beans you may have on hand. For the greens, you can use spinach, kale, chard, or any other leafy green vegetable available. For the beans, substitute cannellini beans with pinto, kidney, or even chickpeas. The combination below is my favourite, but experiment away and come up with your own!

Tacos with Greens and Beans

Tacos with Greens and Beans


Makes 8 tacos, 4 servings of 2 tacos each

Prep time

Active time:

Total time:

How it's made

Preheat the oven to 350°F (180°C)


8 corn tortillas


Wrap the tortillas with parchment paper, and then a layer of aluminum foil. Place into the oven and heat for 10 minutes.


3 tbsp olive oil


Heat in a pan over medium heat.


2 red onions, diced


Add to the pan and cook until translucent, about 5 minutes.


5 garlic cloves, minced


Add to the onion and cook for 1 minute more.


1 lb spinach (or any other green leafy vegetable such as kale or chard)


Add to the pan and cook for about 4 minutes.

1 cup cannellini beans, cooked

½ cup vegetable stock


½ tsp salt, or to taste


Season as desired, mix well, and turn the heat off. Divide the spinach/bean mixture between the 8 tortillas.

¼ tsp pepper, or to taste


4 tbsp cilantro, chopped


Top each tortilla with ½ tbsp of cilantro, almond feta, chilli flakes, or other desired toppings.

4 tbsp red chilli flakes (optional)

4 tbsp Baked Almond Feta, crumbled

Helpful tips

These tacos are best when eaten fresh. The greens and beans mixture can be stored in the fridge for up to 2 days. To reheat, simply place it into a pan and heat over medium heat, until warm.