Skip the meat and don’t miss it. These yummy tacos are delish for lunch or supper
INGREDIENTS (click photo to enlarge)
2 tablespoons vegetable oil
1/2 cup diced red onion
2 cups organic NONGMO frozen sweet corn
1 can (15 oz) organic pinto beans, drained and rinsed
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 Old El Paso Stand ‘N Stuff soft flour tortillas or Stand ‘N’ Stuff Taco Shells
extra is you choose: Shredded iceberg lettuce, prepared guacamole, salsa, shredded cheese, sour cream, etc.
Heat oil in a skillet over medium heat. Add red onion and corn; cook 5 minutes. Stir in beans. Cook until beans are warmed through, about 2 minutes. Stir in lime juice, salt and pepper. Spoon 1/2 cup of the corn-bean mixture into each tortilla. Garnish with toppings, if desired.