Ingredients
- 2 (15 - oz.) cans Hannaford Low Sodium Black Beans, drained and rinsed
- ¾ cup frozen shelled edamame
- ¾ cup Hannaford No Salt Added Crushed Tomatoes
- ⅓ cup water
- 1 Tbsp. Taste of Inspirations® Chipotle Bacon Flavored Seasoning
- Salt and pepper
- 12 crunchy taco shells, warmed
- ⅓ cup Hannaford Mexican Style Corn with Red & Green Peppers
- ¼ cup Hannaford Diced Red Onions
- ½ cup Hannaford Nonfat Plain Greek Yogurt
Steps
- In a medium saucepan, bring beans, edamame, tomatoes, water and seasoning to a simmer over medium-high. Cook, stirring occasionally, 5 minutes.
- Use a fork or wooden spoon to mash about one-quarter of beans against side of saucepan, then season mixture with salt and pepper to taste and stir until blended.
- Fill taco shells with bean mixture, sprinkle evenly with corn and onions, and dollop with yogurt before serving.
This recipe is
- Vegetarian
- Wheat-free
Tags
- Fresh Magazine March April 2022