Almost Instant Vegan Black Bean Tacos for Weeknight Dinner Emergencies
Ingredients
- 1 1/2 cups prepared corn and poblano chowder
- 1/2 cup sun-dried tomatoes (not in oil), cut into 1/4-inch-thick slices
- 1 15.5-oz can no-salt-added black beans, rinsed and drained
- 1 small avocado, sliced
- 1 Tbs. lime juice
- 8 6-inch corn tortillas, warmed
- 1 cup crumbled vegan queso fresco
- 1/2 cup thinly sliced red cabbage
- 1 cup lime wedges, for serving
Instructions
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