Veggie tacos topped with carrots and lime

10 min 10 min

5 min 5 min

Prepared with:

Ingredients

1 can of 398 ml (14 oz) Del Monte Shredded Carrots

2 ml (1/2 tsp) lime zest

15 ml (1 tbsp) lime juice

Salt

1 ml (1/4 tsp) sweet or spicy smoked paprika

15 ml (1 tbsp) olive oil

2 cloves garlic, chopped

1 can of 398 ml (14 oz) Bonduelle Legume Blend

1 can of 106 ml (3.5 oz) Bonduelle Corn

2 ml (1/2 tsp) chili powder

80 ml (1/3 cup) salsa

8 small wheat or corn tortillas

125 ml (1/2 cup) grated cheese of your choice

1 avocado, sliced

To taste, sour cream

Open the can of carrots, place the lid on the carrots and turn the can to remove the excess liquid.

Transfer to a bowl, add the lime zest and juice, salt and smoked paprika.

Let marinate while the tacos are being prepared.

In a frying pan, heat the oil over medium-high heat and sauté the garlic with legumes, corn, chili powder and salt for 3 to 4 minutes.

Add the salsa and turn off the heat.

Heat tortillas in a pan or in the microwave.

Garnish with the mixture of legumes and corn, cheese, avocado, pickled carrots and finish with the sour cream. Taste.