Food Service

Veggie Forward Tacos

Ingredients

  • 2 Packs Cutting Vedge Veggie Forward Meatballs
Taco Ingredients:
  • salt and pepper
  • 2 tablespoons olive oil, separated
  • 3 fresh limes (3 tablespoons fresh lime juice + 1 teaspoon lime zest, separated)
  • Tortillas (corn, whole wheat, or flour), fresh avocado or guacamole, additional fresh lime and/or cilantro

Corn Topping:
  • 2 cups frozen corn (or use fresh corn on the cob)
  • 1/4 cup chopped cilantro
  • 3/4 cup thinly sliced radishes
  • 1 tablespoon jalapeño pepper, finely minced

Beans:
  • 1 small (2/3rds cup) yellow onion, diced
  • 1/2 teaspoon minced garlic
  • 2 cans (14.5 ounces EACH) black beans, drained and rinsed
  • 1 cup mild salsa
  • 1/2 teaspoon chili powder
  • 1 and 1/2 teaspoon ground cumin

Cilantro “Pesto”: 
  • 1 cup tightly packed cilantro leaves (no need to remove every stem, just cut most the stems off in one cut)
  • 1/2 of 1 small shallot, coarsely chopped (1-2 tablespoons)*
  • 1 teaspoon minced garlic
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil

Directions

Cutting Vedge Meatballs:
  1. Prepare Two Packs of Cutting Vedge Meatballs, as per instructions on pack.

Corn Topping:
  1. Method #1: Use pre-roasted canned corn — drain and allow to dry.
  2. When the corn is fully cool, combine it with chopped cilantro, thinly sliced radishes,minced jalapeño pepper, a generous pinch of salt and pepper (add to taste; I add about 1/4 teaspoon each), 1 tablespoon olive oil, 2 tablespoons fresh lime juice, and 1 teaspoon lime zest. Stir, adjust seasoning to taste, and let stand to marinate while preparing the rest of the tacos.

Beans:
  1. In the same skillet used for the corn, add the remaining 1 tablespoon olive oil and the chopped onion; sauté for 3 minutes over medium-high heat. Add in the garlic and stir for another 30 seconds. Stir in the drained and rinsed black beans, salsa, chili powder, and cumin. Simmer the mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired–this will thicken the filling. Season to taste with salt and pepper.

Cilantro “Pesto”:
  1. Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is well-mixed, add olive oil and pulse a few times quickly until combined. (Overmixing olive oil can create a metallic taste, so it is important to add the olive oil in last.)
  2. Season to taste with salt and pepper. (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper.)


Assemble:
  1. Char/grill/warm tortillas and add a generous amount of the black bean mixture, followed by the corn topping, some fresh avocado (or guacamole), and a spoonful of the pesto. If desired, add cheese, additional chopped cilantro, and fresh lime juice.
  2. Enjoy as soon as assembled

CONVENIENT & TASTY RECIPES For the Aspiring Home Chef

Cook Now

You May Also Like