Today’s Taco Tuesday dinner was inspired by the Trader Joe’s corn recipe contest and features veggie burger tacos topped with coleslaw and Mexican style roasted corn. I love that these tacos simply require 5 Trader Joe’s ingredients and you get dinner on the table in under 15 minutes, which is perfect after you’ve had a long work day and you just want to relax and unwind.
Ingredients:
2 organic stone ground yellow corn taco shells
1/3 cup Trader Joe’s refried beans
1/2 quinoa cowboy veggie burger patty
2 tablespoons organic coleslaw kit
2 tablespoons Trader Joe’s Mexican style roasted corn with Cotija Cheese
Directions:
1. Preheat oven to 350° degrees
2. Put refried beans into the bottom of two taco shells
3. Bake taco shells for 5 minutes
4. Meanwhile, cut veggie burger patty in half and microwave 1/2 patty for 1 minute or until cooked through
5. Combine the coleslaw mix and Mexican style roasted corn & microwave for 30 seconds or until corn is cooked though. Mix to combine sauce with coleslaw mix
6. Fill taco shells with heated veggie burger patty and top with Mexican style corn coleslaw mix. Enjoy warm!
P.S. Looking for more recipes using Trader Joe’s Quinoa Cowboy Veggie Burgers? Check out this previous blog post