Terrific Taco Tuesday Feb 6 2024

Corn Salad & Bean Tacos
These Corn Salad & Bean Tacos are simple, vegan & delicious.

Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions.

Course Main Course
Cuisine Mexican
Keyword beans, corn, mexican, quick dinner, summer, tacos, weeknight dinner

Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins

Servings 8 tacos
Calories 248

Equipment
skillet

Ingredients
FOR THE BEANS
2 tablespoons avocado oil
2 15-ounce cans pinto beans drained and rinsed
1 packet taco seasoning
1/2 lime juiced
cilantro chopped

FOR THE CORN SALAD
1 cup corn I used frozen corn
1 small red onion diced
1 jalapeño diced, optional
2 tablespoons cilantro chopped
1/2 lime juiced
1/2 teaspoon garlic salt
2 tablespoons vegan mayo
2 tablespoons non-dairy yogurt unsweetened

FOR THE TACOS
8 corn tortillas heated
1 head romaine chopped
pickled onions optional, for serving
lime wedges, cilantro, hot sauce optional, for serving

Instructions
If making the pickled onions, prep them ahead of time and set aside.

Heat the oil in a skillet and add the beans, taco seasoning and 1/2 cup of water. Bring to a boil, lower the heat and simmer for 10 minutes. If the beans start to dry out, you can add a little more water. Right before serving, add lime juice and a pinch of cilantro.

Meanwhile, combine all of the corn salad ingredients in a bowl and toss to combine. Taste and adjust the seasonings as needed. Set aside.

To assemble, layer each warm tortilla with romaine, corn salad, beans, pickled onions and more cilantro. Serve with lime wedges on the side.

Notes
You can use all vegan mayo or all vegan yogurt in the corn salad if you only have one or the other.

Nutrition
Calories: 248kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 823mg | Potassium: 610mg | Fiber: 10g | Sugar: 5g | Iron: 3mg

Courtesy of Rene

at thissavoryvegan.com on Pinterest