Corn and Kidney Bean Tacos

20 6 servings, 2 tacos (228 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
20
min.
Total Time
20
min.
Servings

6 servings, 2 tacos (228 g) each

Done in just minutes, these hearty and tasty tacos add a great veggie spin to the traditional taco night. Cook kidney beans, canned tomatoes and frozen corn with taco seasoning for a simple, yet delicious, filling for crisp taco shells. Add a cheese- and lime-flavoured sour cream topping and you've got a winning combination!

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What You Need

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Make It

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  • Heat 2 Tbsp. dressing in large skillet on medium heat. Add onions; cook 5 min., stirring frequently. Add tomatoes, beans, corn, seasoning mix and water; mix well. Simmer on medium-low heat 5 min., stirring occasionally.
  • Meanwhile, heat taco shells as directed on package. Mix sour cream and remaining dressing until blended.
  • Spoon bean mixture into taco shells; top with cheese, sour cream mixture and onions.

Special Extra

Sprinkle chopped fresh cilantro evenly over filled taco shells before serving.

Substitute

Substitute rinsed canned no-salt-added black beans for the kidney beans.

Servings

  • 6 servings, 2 tacos (228 g) each

Nutritional Information

Serving Size 6 servings, 2 tacos (228 g) each
AMOUNT PER SERVING
Calories 370
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 15mg
Sodium 510mg
Carbohydrate 54g
Dietary fibre 12g
Sugars 8g
Protein 14g
   
Vitamin A 15 %DV
Vitamin C 45 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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