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- Makes 3 tacos
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Salsa and sweet corn kernels transform canned refried beans into an easy veggie taco filling that will leave you licking your fingers. This 10-minute recipe is perfect for days where you don’t have time to prepare an extravagant recipe but also want a nutritious meal. Spread a hearty spoonful of the jazzed-up bean mixture onto warm corn tortillas, and top each taco with baby greens, juicy cherry tomatoes, and creamy avocado. These vibrant and nourishing garnishes deliver a tasty serving of fresh produce with each bite and keep meal prep chopping to a minimum. Feel free to get creative with the toppings as well: Hot sauce, shredded purple cabbage, and cilantro would all be delicious additions to this quick and tasty recipe.
For more quick vegan recipes, check out these tasty ideas:
Ingredients
- ⅓ cup oil-free refried beans
- ¼ cup frozen corn kernels
- ¼ cup prepared salsa, plus more for topping
- 3 4-inch corn tortillas
- ½ cup fresh baby arugula or chopped lettuce
- 6 cherry tomatoes, sliced
- ¼ of an avocado, chopped
Instructions
- In a microwave-safe bowl stir together beans, corn, and salsa. Microwave on high 2 minutes or until heated through.
- Meanwhile, warm the tortillas in a dry skillet or 300°F toaster oven. Spoon bean mixture into warm tortillas. Top with arugula, tomatoes, avocado, and additional salsa.
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