Save 42% with the Forks Meal Planner annual plan! SHOP NOW

Forks over knives

Quick and Easy Veggie Tacos

(0)0 Comments

Salsa and sweet corn kernels transform canned refried beans into an easy veggie taco filling that will leave you licking your fingers. This 10-minute recipe is perfect for days where you don’t have time to prepare an extravagant recipe but also want a nutritious meal. Spread a hearty spoonful of the jazzed-up bean mixture onto warm corn tortillas, and top each taco with baby greens, juicy cherry tomatoes, and creamy avocado. These vibrant and nourishing garnishes deliver a tasty serving of fresh produce with each bite and keep meal prep chopping to a minimum. Feel free to get creative with the toppings as well: Hot sauce, shredded purple cabbage, and cilantro would all be delicious additions to this quick and tasty recipe.

For more quick vegan recipes, check out these tasty ideas:

By Mary Margaret Chappell,

Share
    • 26

Ingredients

  • ⅓ cup oil-free refried beans
  • ¼ cup frozen corn kernels
  • ¼ cup prepared salsa, plus more for topping
  • 3 4-inch corn tortillas
  • ½ cup fresh baby arugula or chopped lettuce
  • 6 cherry tomatoes, sliced
  • ¼ of an avocado, chopped

Instructions

  • In a microwave-safe bowl stir together beans, corn, and salsa. Microwave on high 2 minutes or until heated through.
  • Meanwhile, warm the tortillas in a dry skillet or 300°F toaster oven. Spoon bean mixture into warm tortillas. Top with arugula, tomatoes, avocado, and additional salsa.
tags:

Comments (0)

(0 from 0 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
See More from this Author

MORE FROM FORKS OVER KNIVES

A quick Southwest vegan tofu scramble
Recipes

10-Minute Tofu Scramble

Smoky Sweet Potato Fries in a basket with a small bowl of sweet potato fries Dipping Sauce
Vegan Snacks & Appetizer Recipes

Smoky Sweet Potato Fries with Dipping Sauce

Two whites plates with Quinoa Pancakes drizzled with blueberry sauce
Recipes

Jammy Blueberry Quinoa Pancakes