PINTO BEAN AND CORN SOFT TACOS
Aug. 23rd, 2015 07:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooksPINTO BEAN AND CORN SOFT TACOS
Serves: 4 to 6 (1 ½ to 2 soft tacos per serving)
8 soft taco-size (8- to 10-inch) flour tortillas
¼ cup water
½ medium red bell pepper, cut into thin strips
1 cup thawed frozen corn kernels
2 scallions, thinly sliced
1 small hot green chili, seeded and minced, optional
One 16-ounce can spicy fat-free refried beans
1 cup grated cheddar-style nondairy cheese
Salsa (homemade or purchased) for topping
Vegan sour cream (homemade or purchased) for topping, optional
Wrap the tortillas in aluminum foil and warm in a 350-degree oven or toaster oven.
Combine the water and bell pepper strips in a large saucepan and cook, covered, for 2 minutes, then add the corn kernels, scallions, and refried beans. Heat gently until everything is well heated through.
Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and the optional yogurt. Eat at once with knife and fork
Serves: 4 to 6 (1 ½ to 2 soft tacos per serving)
8 soft taco-size (8- to 10-inch) flour tortillas
¼ cup water
½ medium red bell pepper, cut into thin strips
1 cup thawed frozen corn kernels
2 scallions, thinly sliced
1 small hot green chili, seeded and minced, optional
One 16-ounce can spicy fat-free refried beans
1 cup grated cheddar-style nondairy cheese
Salsa (homemade or purchased) for topping
Vegan sour cream (homemade or purchased) for topping, optional
Wrap the tortillas in aluminum foil and warm in a 350-degree oven or toaster oven.
Combine the water and bell pepper strips in a large saucepan and cook, covered, for 2 minutes, then add the corn kernels, scallions, and refried beans. Heat gently until everything is well heated through.
Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and the optional yogurt. Eat at once with knife and fork
