Corn Salad & Bean Tacos

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 248 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 823 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 10 g
• Total Sugars: 5 g
• Protein: 8 g