Who knew that veggie tacos could be so amazingly delicious and filling?!

Oh, well... me - of course!

I am always trying new and interesting ways to add more vegetables into our lives here. It's not always an easy task if you have a preschooler who's more than a little finicky when it comes to food.

I've been wanting to make these tacos for a long while now, and have been buying a few of the items over and over for the past few weeks. It's just been one of those meals that keeps getting pushed aside for one reason or another.

So, while lunch time approached today... I knew exactly what I wanted to do. Finally make these tacos!

These tacos are really easy to make and only require one pan for cooking. The thing that takes the longest is prepping the vegetables... and even that only takes about 5-10 minutes! All in all I had lunch prepped and cooked within 30 minutes.

What's better? These tacos were a huge hit! I seriously could have eaten another one or maybe two. Not because I wasn't full - just because they were so good!

Spinach & White Bean Tacos
TheSkinnyFork.com

The Skinny:
Servings: 3 • Size: 2 Tacos • Calories: 308.4 • Fat: 9.7 g • Carb: 44.9 g • Fiber: 22.3 g • Protein: 21.9 g • Sugar: 3.1 g • Sodium: 690.4 mg

Ingredients:
Pico:
1 Tomato, Chopped
1 Jalapeño, Seeded & Minced
2 Tbsp. Cilantro, Chopped
2 Chives, Chopped
1 Lime, Juiced

Taco Filling:
1 Tbsp. Light Butter
1 Small White Onion (About 1 C.), Diced
3 Garlic Cloves, Minced
15 Oz. Cannellini Beans, Drained & Rinsed
6 C. Baby Spinach
Salt & Pepper to Taste

1/3 C. Queso Fresco, Crumbled
6 White Whole Wheat Tortillas (I used La Tortilla Factory Mini Soft Wraps. 50 cal. each.)

Directions:

In a small bowl, combine the tomato, jalapeño, cilantro, chives, lime juice and salt & pepper to taste. Set aside to marry.

Melt butter in a large skillet over medium - medium-high heat and add in the onion. Sauté for a few minutes to cook through.

Once the onions are starting to turn translucent, add in the garlic and cook for about 30 seconds to a minute until lightly browning.

Stir the beans into the pan and cook for a minute or two.

Season with salt & pepper to taste.

Finally add in the spinach and allow to cook until starting to wilt and the beans are completely heated.

Warm the tortillas and top each with 1/3 c. of the spinach and beans, followed by about 3 tbsp. of the pico and a sprinkling of  1 tbsp. queso fresco.

Serve warm right away and enjoy!