Corn Salad & Bean Tacos
These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions.
Equipment
Ingredients
FOR THE BEANS
- 2 tablespoons avocado oil
- 2 15-ounce cans pinto beans drained and rinsed
- 1 packet taco seasoning
- 1/2 lime juiced
- cilantro chopped
FOR THE CORN SALAD
- 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
FOR THE TACOS
- 8 corn tortillas heated
- 1 head romaine chopped
- pickled onions optional, for serving
- lime wedges, cilantro, hot sauce optional, for serving
Instructions
- 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.
Video
Notes
- You can use all vegan mayo or all vegan yogurt in the corn salad if you only have one or the other.
Nutrition
Calories: 248kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g