White Bean and Spinach Tacos

• 1 tablespoon canola oil
• 1 1/2 cups vertically sliced onion
• 4 garlic cloves, chopped
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 3/8 teaspoon kosher salt, divided
• 8 cups bagged prewashed spinach (about 5 1/2 ounces)
• 1 1/2 cups chopped tomato
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 sliced jalapeño pepper
• 12 corn tortillas
• 2 ounces queso fresco, crumbled (about 1/2 cup)

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sliced onion, and sauté 5 minutes or until lightly browned, stirring occasionally. Add garlic to pan; sauté 30 seconds. Stir in beans and 1/4 teaspoon salt; cook 1 minute. Add spinach to pan; cook 1 minute or until spinach wilts and beans are thoroughly heated.

Combine tomato, chopped onion, cilantro, lime juice, 1/8 teaspoon salt, and jalapeño in a small bowl. Warm tortillas according to package directions. Arrange 1/3 cup bean mixture in center of each tortilla. Top each taco with 3 tablespoons tomato mixture and about 1 tablespoon cheese. 

Serves 4 (3 tacos); 337 calories.

VERDICT:  Pretty bland--I really couldn't taste the filling at all.  Toss in favor of throwing some black beans and feta in a tortilla.