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Preparation time
10 minutes
Total time:
25 minutes
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Ingredients
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10 mL (2 tsp.) of canola oil
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250 mL (1 cup) of frozen kernel corn
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3 cloves garlic, minced
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4 Beyond Meat-style plant-based protein patties, uncooked (or 452 g beefless ground)
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5 mL (1 tsp.) chili
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5 mL (1 tsp.) paprika
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1 mL (1/4 tsp.) cayenne
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30 mL (2 tbsp.) mayo
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125 mL (1/2 cup) diced onion
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To taste, salt and pepper
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6 tortillas
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1 small jalapeno pepper, seeded and finely chopped
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To taste, freshly chopped cilantro
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1 lime, cut into wedges (optional)
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Directions
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Preheat oven to 175 °C (350 °F).
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In a skillet, heat 5 mL (1 tsp.) of oil and cook corn until thawed and slightly browned. Once slightly charred, remove from heat and let cool.
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In the same skillet, add remaining oil and minced garlic. Cook for 1 minute before adding the plant-based protein patties. Break the patties apart and brown mixture for about 5 minutes. Add chilli powder, paprika and cayenne pepper. Set aside.
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Combine cooled corn with mayonnaise, diced onion and chopped jalapeno. Season with salt and pepper to taste.
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Heat tortillas in the oven for 2 minutes. Garnish with plant-based protein mixture, corn mixture and cilantro to taste, with a lime wedge.
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