We are kicking off this week with a zesty Southwestern recipe for Meatless Monday.

Who says tacos have to have meat? Instead, get your protein from fiber packed organic black beans. We prefer to use Eden Foods brand canned beans because their products have no added salt and all of their cans are BPA free!

For a vegan version of this recipe, we recommend using Tofutti brand Better Than Sour Cream and Daiya Vegan Cheddar Cheese Shreds. Ole’!

Southwestern Soft Tacos

(Gluten-Free, Nut-Free)

Ingredients:

• 1 1/4 cups frozen Corn Kernels, defrosted
• 1 small Zucchini, finely chopped
• 1 small Green Bell Pepper, finely chopped
• 1 small Onion, finely chopped
• 1 (15 oz) can Eden Foods Organic Black Beans, drained & rinsed
• 1 Tbsp Grapeseed Oil
• 1/4 cup fresh Cilantro, chopped
• 1/4 cup Salsa
• 8 Soft Corn Tortillas
• Sour Cream, optional
• Shredded Cheddar Cheese, optional

Directions:

1. Heat oil in a large skillet over medium-high heat.
2. Add corn, zucchini, onion, and bell pepper, and saute’ 5-7 minutes until soft and onion is translucent.
3. Add the drained black beans, cilantro and salsa and cook until heated through.
4. Meanwhile, in a small skillet, heat tortillas 1 minute on each side until soft and pliable.
5. Spoon corn and bean mixture into warm tortillas and top with sour cream and cheese, if desired.

Have a great day! See you at Rollin’ Oats!