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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I actually found this in a Vegan cook book; I add cheese and sour cream to the recipe. It's simple and easy to make and it's one of my favorite recipes. Ingredients:
1 (15 ounce) can kidney beans (drained and rinsed) |
1 cup of cooked corn |
1/2 an onion, diced |
1/2 a garlic clove, minced |
1 roma tomato, diced |
1 teaspoon italian seasoning |
1 tablespoon taco seasoning |
1 tablespoon olive oil |
taco shell |
shredded cheese (whatever your favorite is) |
salsa |
sour cream |
Directions:
1. Saute onion and garlic in olive oil until tender.
2. Meanwhile, mash the cooked corn and kidney beans together.
3. Combine bean mixture to onion and garlic.
4. Add italian and taco seasoning.
5. Mix together (turn skillet off).
6. Layer cheese, bean mixture and tomatoes in tacos.
7. Top with salsa and sour cream.
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