GRILLED CORN AND BEAN TACOS WITH GREEN CHILI CREMA
PREP TIME 10 MIN. – COOK TIME 15 MIN. READY IN 25 MIN. – SERVINGS 4
4 large ears corn 1 (15.5 oz) can Nature’s Promise® Organic Dark Kidney Beans 1 (4 oz) can mild chopped green chilies
¾ cup light sour cream 1 tbsp lime juice 12 small (6-inch) whole-wheat tortillas 12 cilantro sprigs
STEP 1 Set grill to high. Husk the corn and coat with cooking spray. Place corn on grill and cook 10–15 min., until corn is charred in spots, turning frequently. Remove corn from grill and let cool. STEP 2 Meanwhile, drain and rinse the kidney beans. Cut corn kernels from each cob. In a medium bowl, combine corn, beans, salt, and pepper. Drain the green chilies. In a small bowl, stir together chilies, sour cream, and lime juice. Season with salt and pepper. STEP 3 Arrange corn and bean mixture on each tortilla and top with crema to serve. Garnish with cilantro sprigs.
PER SERVING: 666 CALORIES, 16G FAT, 7G SATURATED FAT, 16MG CHOLESTEROL, 1159MG SODIUM, 112G CARBOHYDRATE, 17G FIBER, 18G SUGAR, 24G PROTEIN
SAVORYONLINE.COM JUNE 2022 73
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