Persian Lime Vegetarian Tacos

Persian Lime Vegetarian Tacos

These tacos make a really delicious vegan lunch or dinner

Ingredients Needed

  • 4 hard corn taco shell or soft tortillas
  • 1 red bell pepper diced
  • ½ medium sized onion shopped
  • 1 jalapeno pepper – diced with seeds removed (unless you want to make it very spicy then keep the seeds)
  • 3 ears of corn (kernels removed from cob)
  • 2 tablespoons of chopped cilantro
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 small can of black beans (rinsed under cold water)

How To Make This Awesome Meal

  • In a large skillet, using a little canola or avocado oil, cook the pepper, onion and corn over medium heat until wilted but not browned.
  • Add a little water to loosen mixture.
  • Add cumin, chili powder, diced jalapeno and black beans.
  • Stir and cook for 5 minutes. Add a little more water if needed.
  • Remove from heat and stir in the cilantro.
  • Warm the tacos in the oven on a baking sheet to make the crispy.
  • Fill the tacos with the mixture and add 2 heaping tablespoons of White Camel Persian Line Hummus as a topping.
  • Serve with a frosty Margareta or a cold Corona.