Veggie Taco Bowls

This recipe was super easy and it was really good! I mentioned in my previous post for the Stand ‘N Stuff Tortillas that my son said it was the best meal I have ever made! I don’t know about that, but they were good! Next time I might double this recipe. The bowls could have used a little more filling, and they are kind of small, so we ran out!

rating: 8.8

Veggie Taco Bowls
(Family Circle, Sept 2013)

serves 8
time needed: 20 min.


2 tablespoons vegetable oil
1/2 cup diced red onion
2 cups frozen sweet corn
2 cloves garlic, chopped
1 can (15 oz) pinto beans, drained and rinsed
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 Old El Paso Stand ‘N Stuff soft flour tortillas
Shredded iceberg lettuce, prepared guacamole, salsa, shredded cheese, sour cream, etc.

1. Heat oil in a skillet over medium heat. Add red onion and corn; cook 5 minutes. Stir in garlic and beans. Cook until beans are warmed through, about 2 minutes. Stir in lime juice, salt and pepper.
2. Spoon 1/2 cup of the corn-bean mixture into each tortilla. Garnish with toppings, if desired.


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