Roasted White Bean Tacos

Meatless Monday meets Taco Tuesday with these Roasted White Bean Vegetarian Tacos. The timing of this recipe couldn’t be better. I made these and photographed them about 3 weeks ago…pre-covid insanity. They naturally use a bunch of pantry ingredients like beans, corn, and plenty of seasonings from your spice rack.

I read an article a while back about roasting beans, and it was the first time I had ever heard anything about it…except for roasting chickpeas. The recipe wheels started spinning immediately, and I present to you Roasted White Bean Tacos!

For the beans

I used cannelloni white beans, but any white bean would work great, or even non-white beans. The beans and corn get tossed in tasty spices with a drizzle of olive oil, roast, and boom…tacos.

Make sure to spread them in one layer on a baking sheet pan for even cooking. The skins get a little crispy, and the corn a little charred, yum! Most of the beans will actually burst open when you roast them.

For the sweet potatoes, I like to make them on the stove top vs. roasting with the beans for a couple reasons. They tend to burn easily in the oven before they even get crispy on the outside and fully cooked throughout. Cooking in a non-stick skillet with some olive oil or avocado oil allows them to get a nice crisp outer layer, and soft center. They pair beautifully with the beans and add a level of sweetness to the savory bean flavors.

Crumbled queso fresco works really great with these, but any cheese you have on hand would be tasty, or leave out completely. I topped off mine with fresh avocado, hot sauce, and some salsa verde.

Everything re-heats wonderfully for leftovers too! Hope you enjoy!

Here are a couple of my other favorite taco recipes!

BBQ Jackfruit Tacos (also vegetarian!)

Pulled Pork Street Tacos

Chorizo Sweet Potato Breakfast Tacos

Roasted White Bean Vegetarian Tacos

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 tacos
Author Laura Doerr


For the roasted beans and corn

  • 15.5 oz can white beans such as cannelloni or great northern
  • 8.5 oz can corn drained
  • 1/2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the sweet potatoes

  • 1 medium sweet potato diced
  • 1/2 small onion diced
  • drizzle olive oil
  • salt and pepper

For the tacos

  • 6 small soft tortillas
  • 1 avocado diced
  • 1/2 cup queso fresco cheese crumbled
  • salsa verde
  • cilantro optional
  • hot sauce optional


For the roasted beans and corn

  1. Preheat the oven to 425 degrees. Cover a large baking sheet with parchment paper. Drain and rinse the white beans, and spread on a paper towel to dry a bit. Add beans and drained corn to a medium bowl. Add in olive oil and all spices. Stir to coat evenly. Spread evenly onto the parchment covered baking sheet. Roast for 25 minutes, stirring halfway through.

For the sweet potatoes

  1. While the beans are roasting, add sweet potatoes and onions to a medium skillet over med-high heat. Drizzle with olive oil and season with salt and pepper. Cook for about 20 minutes or until slightly crisp on the outside, and soft in the center.


  1. Warm the soft tortillas in the microwave, or slightly toast over gas flame. Arrange sweet potatoes, and corn and beans evenly. Top with crumbled queso fresco, salsa verde, diced fresh avocado, cilantro, and hot sauce. Enjoy!

Recipe Notes

Any white bean would work great in this, or even black beans. Just make sure to drain and rinse so that you can add the seasoning.

Use any taco toppings that you like. The green salsa and fresh avocado were really great with these flavors.

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