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White Bean Tacos with Peach-and-Fennel Slaw

White Bean Tacos with Peach-and-Fennel Slaw


  • 2 firm peaches, cut into 1/4-inch matchsticks
  • 1 very small fennel bulb, cored and thinly sliced
  • 1 tablespoon white balsamic vinegar
  • Kosher salt
  • Black pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large shallot, thinly sliced
  • 1 can reduced-sodium cannellini beans (19 ounces), rinsed and drained
  • 1/4 cup water, plus more as needed
  • 1/4 cup finely chopped flat-leaf parsley leaves, plus more for garnish
  • 8 soft taco-size whole-grain tortillas


  1. In a medium bowl, toss together peaches, fennel, and vinegar. Season with salt and pepper, toss, and set aside.
  2. Heat oil in a large skillet over medium heat. Add shallot and a pinch of salt, and cook, stirring, until golden, about 3 minutes. Add beans and water. Cook, mashing and stirring, until about half the beans are crushed and the mixture is hot, about 5 minutes. Add water as needed to prevent mixture from becoming too thick. Stir in parsley, then season to taste with salt and pepper.
  3. Warm the tortillas. Divide the bean mixture and then the peach slaw among the tortillas. Garnish with parsley and serve.

Nutrition Information

Per serving: 522 kcal cal., 18 g fat (3.6 g sat. fat), 77 g carb., 15 g fiber, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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