Done in just minutes, these hearty and tasty tacos add a great veggie spin to the traditional taco night. Cook kidney beans, canned tomatoes and frozen corn with taco seasoning for a simple, yet delicious, filling for crisp taco shells. Add a cheese- and lime-flavoured sour cream topping and you've got a winning combination!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Italian Zesty Lime Dressing, divided
1 onion, chopped
1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, drained
1 can (19 fl oz/540 mL) no-salt-added kidney beans, rinsed
1 cup frozen corn
1 pkg. (35 g) 30%-less-sodium taco seasoning mix
2/3 cup water
12 taco shells
3/4 cup fat-free sour cream
3/4 cup Kraft Shredded Mexican Cheese
3 green onions, sliced
Add To Shopping List
How do I make it ?
Heat 2 Tbsp. dressing in large skillet on medium heat. Add onions; cook 5 min., stirring frequently. Add tomatoes, beans, corn, seasoning mix and water; mix well. Simmer on medium-low heat 5 min., stirring occasionally.
Meanwhile, heat taco shells as directed on package. Mix sour cream and remaining dressing until blended.
Spoon bean mixture into taco shells; top with cheese, sour cream mixture and onions.
Kraft Kitchen Tips!
Sprinkle chopped fresh cilantro evenly over filled taco shells before serving.
Substitute rinsed canned no-salt-added black beans for the kidney beans.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 4 g
Cholesterol 15 mg
Sodium 510 mg
Total carbohydrate 54 g
Dietary fibre 12 g
Sugars 8 g
Protein 14 g
6 servings, 2 tacos (228 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.