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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.