Vegetarian tacos

THURSDAY
1 12 oz package meatless crumbles
1/2 tsp salt free Southwest chipotle seasoning
1 15 oz pinto beans, rinsed and drained
1 cup refrigerated salsa
2 cups cooked brown rice
1 cup frozen whole kernel corn, thawed
24 taco shells
Light sour cream (optional)
shredded sharp cheddar cheese
diced avocado
diced tomato

1. Heat a large nonstick skillet over medium high heat, coat pan with cooking spray. Add meatless crumbles and chipotle seasoning, and cook 2 minutes or until thoroughly heated. Add beans, salsa, rice and corn; cook 4 minutes or until thoroughly heated.
2. Spoon 1/4 cup crumble mixture into each taco shell. Top with sour cream, cheese, avocado, and tomato, if desired.
Yield 12 servings

Serve with salad