lunch recipe · #01382
Corn Pepper Cilantro Canned Navy Beans Tacos
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook12 min
Inactive0 min
Total27 min
Ingredients
- 8 tortillaCorn Tortilla
- 12 ozCanned Navy Beans
- 8 ozSweet Corn
- 6 ozRed Bell Pepper
- 2 tbspCilantro
- 1 tbspOlive Oil
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Drain the Canned Navy Beans if needed. Wash the fresh taco ingredients under running water, keep leafy greens separate from raw meat and poultry, and prepare the Sweet Corn, Red Bell Pepper, Cilantro.
- Heat the Olive Oil in a skillet. Cook the Canned Navy Beans with the Table Salt and Black Pepper until browned and hot, then stir in the Sweet Corn, Red Bell Pepper, Cilantro.
- Warm the Corn Tortilla in a dry skillet, divide the Canned Navy Beans mixture among the tortillas, and serve promptly.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 11.4 g
- Carbohydrates
- 52.4 g
- Fat
- 5.9 g
- Fiber
- 9 g
- Sodium
- 602 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.