Heat a cast-iron grill pan over medium-high heat. Toss fajita vegetables with 2 teaspoons oil. Grill 4 to 5 minutes or until charred, turning occasionally. Remove from pan. Coat corn with remaining 2 teaspoons oil. Grill in same pan 7 to 8 minutes or until charred, turning occasionally. Remove from pan. Cut corn off cobs and cut vegetables into bite-size pieces. Toss together with lime juice, cumin, and salt.
Vegetarian walking tacos are perfect for game day...or really any day. Use your favorite individual bag of chips, and top with chili and your favorite taco toppings.
Servings and Ingredients
|2 c. Hy-Vee Short Cuts fajita vegetables|
|4 tsp. Hy-Vee vegetable oil, divided|
|2 ear(s) Hy-Vee Short Cuts sweet corn|
|4 tsp. fresh lime juice|
|1 tsp. Hy-Vee ground cumin|
|¼ tsp. Hy-Vee salt|
|3 (15-oz. each) cans Hy-Vee fat-free vegetarian chili with beans|
|6 (1-oz. each) bags Fritos original corn chips, or chili cheese flavored corn chips and/or Doritos nacho cheese-flavored tortilla chips|
|Desired toppings, such as: Hy-Vee shredded lettuce, Hy-Vee taco sauce, halved cherry tomatoes, chopped avocado, Hy-Vee sour cream, Hy-Vee finely shredded Cheddar Jack cheese and/or chopped fresh cilantro|
Things To Grab
- Cast-iron grill pan
Meanwhile, heat chili according to package directions. To serve, slightly crush chips in bags. Open bags, fold over tops and spoon chili inside. Top with vegetables and desired toppings.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 950mg
- Total Carbohydrates: 54g
- Protein: 12g