Gluten Free Cilantro-Lime White Bean Tacos
These tacos are bright, satisfying, and packed with flavor — smoky spiced white beans mashed to a creamy texture, finished with a hit of fresh lime juice and a generous handful of cilantro. The filling comes together in a single skillet in under ten minutes, making this an easy weeknight win that serves four without any fuss. Corn tortillas are naturally wheat-free, so there's no need to hunt down specialty wraps or worry about hidden gluten lurking in a flour-based alternative. The beans get lightly mashed right in the pan, creating that thick, almost refried texture that makes every bite feel hearty and substantial. Shredded cabbage adds a satisfying crunch, and creamy avocado slices round everything out beautifully. A squeeze of extra lime at the table ties all the flavors together and makes the whole dish taste impossibly fresh.
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Learn more →Ingredients
4 servings
For the beans
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup water
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro, roughly chopped
For serving
- 8 corn tortillas (6-inch)
- 1 ½ cups green cabbage, thinly shredded
- 1 avocado, sliced
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely so it does not burn.
- 2
Add the cumin, smoked paprika, chili powder, salt, and black pepper to the skillet and stir for 30 seconds, until the spices are fragrant and evenly coat the garlic.
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