Zesty Vegan Bean And Corn Tacos Recipe

About this recipe

Experience the perfect balance of zesty, smoky, and fresh flavors with these vegan bean and corn tacos. Packed with protein-rich kidney beans, sweet corn, and vibrant vegetables, this dish is both nutritious and satisfying. Wrapped in soft -free tortillas and topped with a tangy lime-cilantro dressing, these tacos are a delightful comfort meal that won’t break the bank. Perfect for a quick and wholesome dinner, these tacos bring a burst of Mexican-inspired flavors right to your table. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 400G Chtoura Dark Red Kidney Beans
• 450 G Sarwar Corn Kernels Indian
• 500 g Capsicum Green
• 50 g Cumin Powder
• 30 g Smoked Paprika Powder
• 20 g Turmeric Powder
• 100 g Coriander Leaves
• 100 g Lemon
• 1pc Avocado
• 100 g Hing Khoda
• 1 kg Bell Peppers
• 500 g Tomato - Hybrid
• - Red Chilli Powder
• 1 liter Sunflower Oil
• 100 g Salt

Instructions

1. 1. Heat sunflower oil in a pan over medium heat. Add hing, cumin powder, smoked paprika, turmeric powder, and red chili powder, and sauté for 30 seconds until fragrant.
2. 2. Add the chopped tomatoes to the pan and cook for 5-7 minutes until softened and slightly reduced.
3. 3. Stir in the cooked kidney beans, sweet corn, diced green bell pepper, and diced red bell pepper. Season with salt and cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and heated through.
4. 4. In a small bowl, mix the lime juice with freshly chopped cilantro to create a simple dressing.
5. 5. Warm the -free tortillas on a dry skillet for about 30 seconds on each side until pliable.
6. 6. Assemble the tacos by spooning the bean and corn mixture onto each tortilla. Top with avocado slices and drizzle with the lime-cilantro dressing.
7. 7. Serve immediately and enjoy your zesty vegan bean and corn tacos.