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Vibrant bean and corn tacos

Serves: 4
Prep: 15
Cook: 15

    Refresh Taco Tuesdays with this recipe that is bursting with flavour, colour and crunch. It’s a good source of mixed vegetables to help you meet the optimal target of 30 different types of plant foods a week.

    Ingredients

    • 8 small soft wholemeal flour tortillas
    • 1 onion, finely diced
    • 2 garlic cloves, minced
    • 1 x 400g can kidney beans, drained and rinsed
    • 1 cup corn kernels (fresh, frozen or canned)
    • 1 tbsp Mexican seasoning
    • 1 cup celery, thinly sliced
    • 2 cups cabbage, shredded
    • Juice of 1 lime
    • 2 tbsp spring onions, chopped
    • 1 tbsp olive oil, for sautéing
    • 2 tbsp low fat Greek yoghurt or light sour cream, for serving

    Optional garnish:

    • Fresh coriander leaves
    • fresh chilli
    • shredded mozzarella

    Method

    1. Step 1

      In a large pan, heat olive oil over medium heat. Sauté the onion and garlic for 2 minutes to soften.

    2. Step 2

      Add the kidney beans, corn and Mexican seasoning and cook for 5-6 minutes until heated through, stirring occasionally. Remove from heat.

    3. Step 3

      In a separate bowl, combine the celery, cabbage, lime juice, and spring onions. Toss well to coat the vegetables with the lime juice. Set aside.

    4. Step 4

      Warm the tortillas according to package instructions.

    5. Step 5

      To assemble the tacos, place a spoonful of the bean and corn mixture onto each tortilla. Fold the tortilla in half, pressing gently to seal the filling inside.

    6. Step 6

      Serve the tacos with the celery, cabbage, lime and spring onion salad on the side.

    7. Step 7

      Top with low fat Greek yoghurt or light sour cream, mozzarella and any optional garnishes for topping.

    Tips

    • To save time, you can use pre-shredded cabbage or a coleslaw mix instead of shredding it yourself.
    • Save time later by doubling the bean and corn filling and storing in the fridge for up to 3 days. It can be reheated as a filling for quesadillas, burritos, or even toasted sandwiches.

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