Corn Salad & Bean Tacos

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

2 tablespoons avocado oil

2 15-ounce cans pinto beans (drained and rinsed)

1 packet taco seasoning

1/2 lime (juiced)

cilantro (chopped)

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)

8 corn tortillas (heated)

1 head romaine (chopped)

pickled onions (optional, for serving)

lime wedges, cilantro, hot sauce (optional, for serving)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 248 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 4 g
• Sód: 823 mg
• Węglowodany Całkowite: 40 g
• Błonnik Pokarmowy: 10 g
• Cukry Całkowite: 5 g
• Białko: 8 g