Easy Mexican Flatbread Tacos

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Ingredients (use vegan versions):


  • canned black beans (I use Progresso b/c no chemical additives are used)
  • canned whole kernel corn (I use “no salt added” variety)
  • your favorite salsa (I like tostido’s roasted tomato and red pepper style)
  • corn/jalapeno flat vegan bread (available at some stores- can’t remember the brand name- not sure if this brand is vegan)
  • chopped lettuce (try something other than iceberg)
  • shredded veggie cheddar “cheese”
  • olive oil (optional)
  • chopped garlic (optional)
  • oregano and black pepper (optional)

Directions:


(The reason the garlic and olive are optional is because I
use them to toast my flatbread in a skillet before putting
the filling inside. The oregano and black pepper are
optional because I like to add them to my beans. Actually,
I add them to pretty much anything I can get away with!)


Drain black beans and corn. Mix with salsa. Cover and
heat in microwave until warm. If you want, toast both
sides of the flat vegan bread in the skillet with a little olive
oil and some chopped garlic. Put prepared bean mixture on
one half of the flatbread and sprinkle veggie cheese over
it. Fold flatbread in half and continue toasting until
cheese is melted (could be done in oven or microwave).
Place lettuce on top, along with more salsa if desired.


I’ve tried regular salsa with this, and it doesn’t go as
well as the roasted veggie variety. This is a very quick
and satisfying dinner! 🙂


Preparation time: 5 in

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