Pan-Roasted Chili Lime Veggie and Bean Tacos
Craving tacos? Look no further! These roasted veggie and black bean tacos are bursting with fresh flavors & perfect for any night.
- 1 can (15.25 oz.) low-sodium corn kernels, drained
- 1 Tbsp. olive oil
- 1 medium red bell pepper, diced (about 1 ½ cups)
- 1 small zucchini or yellow squash, diced (about 2 cups)
- 1 can (15.5 oz.) low-sodium black beans, rinsed and drained
- ½ cup Hellmann’s® or Best Foods® Chili Lime Mayonnaise Dressing
- 12 6-inch corn or flour tortillas, warmed
Directions
Print1. Heat nonstick skillet over medium-high heat and add corn. Cook, undisturbed, 5 minutes or until corn begins to char and pop. Remove and set aside.
2. In same skillet, add oil, bell pepper and zucchini and cook, 6 minutes, stirring occasionally, or until vegetables are tender. Remove and add to corn.
3. Add beans and ¼ cup Mayonnaise Dressing to skillet and cook, lightly mashing, until heated through, about 5 minutes. Stir in vegetables and remaining Mayonnaise Dressing and cook an additional 4 minutes or until heated through.
4. Evenly divide mixture among warm tortillas and garnish, if desired, with chopped tomato, radish, crumbled queso fresco, cilantro, toasted pepitas and drizzle of additional Hellmann’s® or Best Foods® Chili Lime Mayonnaise Dressing.
