Chipotle Black Bean Baked Tacos #DailyVegolutions

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DailyVegolutions #CollectiveBias

Give me a taco and I’m a happy girl. Throw some vegolutions into the mix and you’ve just made my family and I the perfect dinner. Vegolutions, you say, what’s that? A product like MorningStar Farms® Chipotle Black Bean Crumbles™, that are the solution to getting my family to eat a healthier, vegetable rich diet!

Which brings me to the Chipotle Black Bean Baked Tacos that were the star of my dinner table the other night. Let me tell you, this meal was easy with a capital “E”, quick to make, and everyone (even my pickiest eater) loved them!

First things first, you’re going to need to gather up your supplies.

I grabbed my MorningStar Farms Crumbles at Wal-Mart and grabbed two more packs because you earn $3.00 on the Ibotta app when you purchase any three MorningStar Farms items, now through the end of January.

After the success of these tacos, I’m excited to try the Grillers Crumbles in a baked ziti!

But back to my tacos. To add a little kick to my zesty chipotle crumbles, I grabbed a bag of frozen, organic, Great Value™ corn, a fresh tomato, a lime, red cabbage and cilantro to go on top!

INGREDIENTS:

1 16 oz. bag of MorningStar Farms Chipotle Black Bean Crumbles
1 12 oz. bag of Frozen Great Value corn
1 Tomato – chopped
1 Small Lime
10 Corn Tortillas

Toppings
1/2 cup Red Cabbage, chopped
1/4 cup Cilantro
1 Avocado
1/2 cup shredded cheese of choice
Contijo cheese
Sour Cream or Crema as desired

I started by preheating my oven to 375 and went to work on my taco filling. I prepared my crumbles according to the package directions and heated the corn in the microwave as directed.

When my crumbles were heated through, I added the corn to the mixture along with chopped tomato and squeezed the juice of 1/2 lime over the top.

I reduced the heat to medium low and cooked until my tomatoes were tender. This mixture didn’t require any additional seasoning because the crumbles already had a great flavor!

I set the crumbles mixture aside so it wouldn’t overheat and prepared my tortillas. I like to use the corn tortillas in the refrigerated section that aren’t pre-cooked. So, I cooked my tortillas and then went to building my tacos.

I filled each taco with about 1/4 cup of filling and then topped them off with 1tbsp of shredded cheese each. I stacked them together standing up and baked them for roughly 10 minutes. I watched mine closely to make sure they didn’t get too brown.

After I pulled them out of the oven, I topped each taco with chopped cabbage, cilantro, avocado and contijo cheese. You can also add a little sour cream or crema and a little squeeze of lime juice on top if you like!

Dinner and #DailyVegolutions done! I hope you love this easy, healthier, family meal as much as I did!

– Brooke

Here’s the recipe summary, to make it easy for you!

DIRECTIONS:

1. Preheat oven to 375 degrees
2. Cook Corn and Chipotle Black Bean Crumbles according to the package directions.
3. Once the Crumbles are heated through, add chopped tomato, corn and the juice of 1/2 lime to the crumbles.
4. Cook until the tomatoes are tender.
5. Fill a corn tortilla with 1/4 cup of the crumble mixture and top with 1 tbsp of cheese.
6. Place the taco, sitting up in a glass baking dish. Stack the remaining tacos beside it.
7. Bake for 10 minutes.
8. Pull the tacos out and top with your favorite toppings!