| Plant Boss

Ingredients

• 1 can corn, drained
• 3 Tbsp. neutral oil, divided
• 1/2 tsp. salt
• 1 ½ tsp smoked paprika
• 1/2 onion, diced
• 2 medium zucchini, diced
• 3.35 oz. package Plant Boss Pico de Gallo Plant Taco Meatless Crumbles
• 2 cups cool water
• 2 tomatoes, diced
• Tortillas
• Queso fresco, cilantro, lime juice for topping
• Preheat oven to 400o.
• Toss corn with 1 Tbsp. oil, salt and smoked paprika. Spread onto a foil-lined baking sheet and roast for 20 minutes.
• In large skillet over medium heat, sauté onion in 2 Tbsp. oil for 3–5 minutes.
• Add zucchini and cook for 2–3 minutes.
• In a separate bowl, stir Pico de Gallo Meatless Crumbles and seasoning into cool water. Let sit for 2–3 minutes.
• Add crumbles with water mixture to skillet and cook 10–15 minutes, or until moisture is mostly absorbed, stirring occasionally.
• Add tomatoes and cook for 2–3 minutes.
• Assemble tacos on warmed tortillas: add Pico de Gallo Meatless Crumble mixture and corn, top with queso fresco, fresh cilantro and a squeeze of lime.