Ingredients

Summer Tacos (2 servings)

4 - 6” White Flour Tacos

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)

3 Cloves Garlic Minced

1 Large Red Onion, Diced ¼”

4 -5 Vine Ripe Tomatoes, Diced 1/4”

Juice from 4 – 5 Limes

1/3 cup Vegetable Oil

1 TBSP Salt

1 TSP Ground Black Pepper

2 Bunches Fresh Cilantro, Chopped

Cilantro Cream

2 Cups Hellman’s Mayo

1 – ¼ Cups Greek Yogurt

1 Large Clove of Garlic, Minced

Juice from one lime

½ TSP Salt

3 -4 grinds Black Pepper

1 Bunch Cilantro