Veggie Tacos with Lime Carrots

Veggie Tacos with Lime Carrots

Cooking time


1 can 398 mL (14 oz.) Del Monte shredded carrots
2 mL (1/2 tsp.) lime zest
15 mL (1 tbsp.) lime juice
1 mL (1/4 tsp.) mild or hot smoked paprika
15 mL (1 tbsp.) olive oil
2 cloves garlic, chopped
1 can 398 mL (14 oz.) Bonduelle Mixed Legumes
1 can 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 of your choice
125 mL (1/2 cup) grated cheese of your choice
1 avocado, sliced
Sour cream to taste


  1. Open the can of carrots, place the lid on the carrots and turn the can upside down, holding it in place to remove excess liquid.
  2. Transfer to a bowl, add lime zest and juice, salt and smoked paprika.
  3. Let marinate while preparing tacos.
  4. In a skillet, heat oil over medium-high heat and sauté garlic with legumes, corn, chili powder and salt for 3 to 4 minutes.
  5. Add the salsa and turn off the heat.
  6. Heat tortillas in a skillet or in the microwave.
  7. Top with corn/legume mixture, cheese, avocado, pickled carrots and finish with sour cream. Enjoy.

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