Recipe by

Visit website

Done in just minutes, these hearty and tasty tacos add a great veggie spin to the traditional taco night. Cook kidney beans, canned tomatoes and frozen corn with taco seasoning for a simple, yet delicious, filling for crisp taco shells. Add a cheese- and lime-flavoured sour cream topping and you've got a winning combination!



Total time



  • ¼ cup italian zesty lime dressing (divided)
  • 1 onion (chopped)
  • 28 fl oz no-salt-added diced tomatoes (can, drained)
  • 19 fl oz no-salt-added kidney beans (can, rinsed)
  • 1 cup frozen corn
  • 35 g 30 %-less-sodium taco seasoning mix (pkg)
  • ⅔ cup water
  • 12 taco shells
  • ¾ cup fat-free sour cream
  • ¾ cup shredded mexican cheese
  • 3 green onions (sliced)


  1. 1. Heat 2 Tbsp. dressing in large skillet on medium heat. Add onions; cook 5 min., stirring frequently. Add tomatoes, beans, corn, seasoning mix and water; mix well. Simmer on medium-low heat 5 min., stirring occasionally.
  2. 2. Meanwhile, heat taco shells as directed on package. Mix sour cream and remaining dressing until blended.
  3. 3. Spoon bean mixture into taco shells; top with cheese, sour cream mixture and onions.
  4. View the recipe instructions at

Contains allergens
You may also like

View this recipe plus 5,000 more in our FREE app

Preview in browser for now