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Recipe: White Bean and Spinach Tacos with Spicy Vegan Cream Sauce

Messy tacos with a creamy, flavorful burst of spice


I have been on a journey to find ways not only to eat but also to enjoy vegetables.


I was a cheese and bread-loving vegetarian kid, teen, and young adult. But, the effects of that caught up with me. I was tired of being inflamed, the hormonal issues, and the symptoms of gut imbalance. So, I decided to try a vegan lifestyle. Which meant, I had to learn how to actually eat and enjoy vegetables.


In that journey, tacos have been my salvation. I've been experimenting for over a year now and these savory tacos are not only delicious but also full of protein and packed with vegetables.


Full of spinach, mushrooms, jalapeños, white beans, quinoa, and plant-meant



This recipe has several steps to bring it to life. But, when I usually make it, it takes less than fifteen minutes. That is the beauty of meal prepping for the week. I cook everything up front and reheat in a skillet the night of. I mix and match ingredients to keep each night fresh and slightly different.


With one meal prep (about four hours on Sunday), I enjoy five different meals throughout the week: a quinoa bowl, two different variations of tacos, a bean salad, and a vegetable cake. For this masterpiece, all I had to do was throw things into a couple of pans, reheat it, warm up the tortillas, add the pre-made sauce, and I was good to go. The full meal prep plan outline and recipe guide are coming!


 

White Bean and Spinach Tacos with Spicy Vegan Cream Sauce

Estimated Prep Time: 45 minutes

Full List of Ingredients

Balsamic Spinach:

  • 3 cups of Fresh Spinach

  • 4 tablespoons of Balsamic Vinegar

  • 5 tablespoons of Extra Virgin Olive Oil

Plant-based Quinoa Chorizo:

  • 1 cup of Abbot's Plant-Rich 'Chorizo'

  • 1 cup of Cooked Quinoa (see quick recipe here)

  • 2 tablespoons of Extra Virgin Olive Oil

  • 1/2 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

White Beans:

  • 1/2 can or 7 oz of White Beans

Maple-Glazed Mushrooms:

  • 2 cups of Oyster Mushrooms (or one cluster)

  • 2 tablespoons of Extra Virgin Olive Oil

  • 2 tablespoons of Organic Pure Maple Syrup

  • 1 tablespoon of Garlic Powder

  • 1/2 teaspoon of Cardamom

  • 1/2 teaspoon of Chili Powder

  • 1/2 teaspoon of Cumin

Spicy Vegan Cream Sauce

  • 1 Lime, juiced

  • 1/2 cup Vegan Mayo

  • 1/2 cup Organic, Unsweetened Coconut Milk (canned)

  • 1 cup Cilantro (whole, loosely packed into measuring cup)

  • 2 Jalapeños, deseeded

  • 1 Habanero Pepper, deseeded

  • 1 clove Garlic

  • 2 tablespoons Chili Powder

  • 1 tablespoon Garlic Powder

  • 1 teaspoon Cayenne Pepper

Tortillas


Preparation Instructions


Step 0: Wash All of Your Produce


Instructions:

  1. Mix three parts water and 1 part distilled white vinegar in a large mixing bowl

  2. Add produce, and let soak for ten minutes; scrub as needed

  3. Rinse and let dry


Step 1: Let's Prepare the Sauce (so it can thicken in the fridge)


Ingredients:

  • 1 Lime, juiced

  • 1/2 cup Vegan Mayo

  • 1/2 cup Organic, Unsweetened Coconut Milk (canned)

  • 2 cups Cilantro (whole, loosely packed into measuring cup)

  • 2 Jalapeños, deseeded and stem removed

  • 1 Habanero Pepper, deseeded

  • 1 clove Garlic

  • 2 tablespoons Chili Powder

  • 1 tablespoon Garlic Powder

  • 1 teaspoon Cayenne Pepper


Instructions:

  1. Mix ingredients in a blender for three to four minutes

  2. Add to a sealable glass jar and leave in the fridge, to thicken, until meal is ready to serve





Step 2: Let’s Get Started with Roasting the Mushrooms


Ingredients:

  • 2 cups of Oyster Mushrooms (or one cluster)

  • 2 tablespoons of Extra Virgin Olive Oil

  • 2 tablespoons of Organic Pure (Dark) Maple Syrup

  • 1 tablespoon of Garlic Powder

  • 1/2 teaspoon of Cardamom

  • 1/2 teaspoon of Chili Powder

  • 1/2 teaspoon of Cumin


Instructions:

  1. Preheat your oven to 425 degrees Fahrenheit

  2. Pull apart mushrooms into individual stems, and add to bowl

  3. Mix in oil, syrup, and spices

  4. Coat thoroughly and let soak for at least 10 minutes

  5. Add coated mushrooms to a parchment-lined baking sheet and roast for 25 to 30 minutes, until starting to crisp



Step 3: Let's Sautée the Spinach


Ingredients:

  • 3 cups of Fresh Spinach

  • 4 tablespoons of Balsamic Vinegar

  • 5 tablespoons of Extra Virgin Olive Oil


Instructions:

  1. Heat 2 tablespoons of oil on medium heat in the pan

  2. Add the Fresh Spinach, letting it cook down as you add it to the pan

  3. Add 2-3 additional tablespoons of Extra Virgin Olive Oil

  4. Mix in pan for two minutes on medium heat until spinach is fully wilted

  5. Add Balsamic Vinegar and mix thoroughly

  6. Turn the heat down to the lowest setting or simmer


Step 4: Let's Make the Plant-based Quinoa Chorizo

Ingredients:

  • 1 cup of Abbot's Plant-Rich 'Chorizo'

  • 1 cup of Cooked Quinoa (see quick recipe here)

  • 2 tablespoons of Extra Virgin Olive Oil

  • 1/2 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder


Instructions:

  1. Heat 1 tablespoon of oil in pan

  2. Add the Abbot's Chorizo to the pan, and let it heat for three minutes

  3. Add the Cooked Quinoa and an additional tablespoon of oil to the pan

  4. Mix thoroughly while adding the spices

  5. Let it cook for an additional three minutes

  6. Reduce to simmer


Step 5: Let's Fry the White Beans


Ingredients:

  • 1/2 can or 7 oz of White Beans


Instructions:

  1. Add 1/2 can of White Beans (including half of the enclosed water) to a pot

  2. Cook on medium-low for six minutes, or until softened

  3. Strain and add the white beans to the pan with the quinoa and chorizo

    1. You can also add the mushrooms if they need to be reheated

  4. Heat everything on low for five minutes, until beans begin to brown

    1. Add more oil, as needed


Step 6: Let's Warm the Tortillas


Instructions:

  1. Warm your tortillas in the oven or on a frying pan for two to three minutes each


Step 7: Let's Assemble and Enjoy!


You can construct any way that works for you; but, this assembly worked the best for me.


  1. Lay out your tortillas or shells

  2. Add the Sauce first

  3. Add the Mushrooms

  4. Add the Chorizo Quinoa mix

  5. Add the Spinach

  6. Add the White Beans

  7. Add More Sauce and Enjoy!

  8. Sometimes I add an extra bit of heat (meaning hot sauce; my favorites are Tia Lupita Hot Sauce and Melinda's Original Habanero Hot Sauce)




 

History of Tacos

The history of tacos is a bit of a mystery. But what is unquestionable, is the impact of tacos internationally. Around the world, various cultures have infused their signature flavors and foods into the taco.

Researchers believe that the taco has a dual origin. The first is its original inception and appearance in the Aztec empire thousands of years ago. It's believed that the word "taco" could have evolved from two Nahuatl words, tlahco and tacuali, meaning "half" and "in the middle," respectively. The Aztecs used the corn tortilla as a mode of transportation for food – a deliciously editable utensil.

More recently, a researcher placed a resurgence or the origin of modern-day tacos as taking place during the 18th century. As a food for silver miners in Mexico who needed easy-to-transport, easy-to-consume, filling food to get them through the day. The word "taco" was a miner's term used to describe the paper that wrapped gunpowder before it was used to excavate. The researcher cites that around this time, we have the first found piece of literature describing the modern-day taco.

The Homeschool Spanish Academy details this and a deeper history of tacos, including an overview of modern styles of tacos and whether a burrito is a taco. Their write-up is brilliant.

Mexico, in one century or another, is to thank for the taco. It has become a staple in diets around the world –especially mine., With an infinite number of possible styles and combinations, it is a dish for which I am deeply grateful.

 

Reheat Instructions


This summary-based overview for prep is the quick-start guide when you've done the larger meal prep for the week. See here (coming soon) for the weekly meal prep guide.


You'll need two medium (14'') pans to prep this meal.


Ingredients:


Instructions:

  1. Place the first pan on medium-high heat, and add two tablespoons of Extra Virgin Olive Oil (EVOO)

  2. Add 1 cup of the Abbot's Chorizo and cook for three minutes

  3. Reduce heat to medium and add 1 cup of Quinoa; mix together let cook for an additional two minutes

  4. Add 2 cups of cooked Oyster Mushrooms and an additional 2 tablespoons of Extra Virgin Olive Oil

  5. Once Mushrooms are heated, mix in 1 cup of White Beans and reduce to low heat; add additional EVOO as needed

  6. In the second pan, place on medium-high heat, add two tablespoons of Extra Virgin Olive Oil

  7. Reduce to medium heat once oil is heated and slowly add 3 cups of Fresh Spinach

  8. Add an additional one to two tablespoons of EVOO until Spinach is fully wilted

  9. Reduce to low heat and mix in 4 tablespoons of Balsamic Vinegar

  10. In the oven or on the stovetop, heat your tortillas and/or taco shells

  11. Get the Spicy Vegan Cream Sauce and hot sauce ready to go

  12. Turn off all the burners and assemble your tacos (suggested order below)

  13. Enjoy! You can construct any way that works for you, but this assembly was delicious:

  14. Lay out your tortillas or shells

  15. Add the Sauce first

  16. Add the Mushrooms-Chorizo-Quinoa-Bean mix next

  17. Add the Spinach

  18. Add More Sauce

  19. And, if you want an extra bit of heat, add a healthy amount of hot sauce

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