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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

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