

Summer Tacos
June 1, 2015
Looking for a muy bueno dinner idea? With fresh corn and tomato salsa and cilantro cream, these summer tacos are filled with tasty flavors that will satisfy. Even better - they require minimum cooking.
Ingredients
Summer Tacos (2 servings)
1 - 4 oz Southwest Black Bean & Sweet Potato Burger, heated and browned, cut into 4 - 1oz quarters
Corn & Tomato Salsa (25 – 30 Tacos)
2 - 1 LB bags Gold & white corn, Frozen (Birds Eye)
4 -5 Vine Ripe Tomatoes, Diced 1/4”
2 Bunches Fresh Cilantro, Chopped
Cilantro Cream
Directions
Corn & Tomato Salsa
1Mix all ingredients and refrigerate for 2 – 4 hours.
Cilantro Cream
1Clean the Cilantro and add all ingredients to a food mixer and run on high until all the cilantro is blended and refrigerate.
Summer Tacos
1Warm the taco shells on a flat top.
2Add 1 oz Southwest Black Bean & Sweet Potato Burger lightly crumbled.
3Top with Heaping Spoon of Corn Salsa and 1 TSP of Cilantro Cream .