Polenta Sopes with Beans and Corn

Name: Polenta Sopes with Beans and Corn
Total time: 60 min
Ingredients: 1 16- to 18-oz. package tube-style polenta; 2 cups stir-fry frozen vegetable medley with peppers and onions; 2 cups frozen corn; 1 15-oz. can no-salt-added kidney beans, rinsed and drained (1½ cups); 1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained; 1 tablespoon salt-free taco seasoning; Sea salt; freshly ground black pepper; 1 avocado, halved, seeded, peeled, and sliced; ¼ cup sliced scallions (green onions); 1 fresh jalapeño chile, thinly sliced (optional); Tofu Sour Cream (optional); Lime wedges

www.forksoverknives.com

These hearty vegan sopes get a sweet, warm flavor from fire-roasted tomatoes. Try this 30-minute vegan sopes recipe for dinner tonight!

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Ingredients

1 16- to 18-oz. package tube-style polenta
2 cups stir-fry frozen vegetable medley with peppers and onions
2 cups frozen corn
1 15-oz. can no-salt-added kidney beans, rinsed and drained (1½ cups)
1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained
1 tablespoon salt-free taco seasoning
Sea salt
freshly ground black pepper
1 avocado, halved, seeded, peeled, and sliced
¼ cup sliced scallions (green onions)
1 fresh jalapeño chile, thinly sliced (optional)
<a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/tofu-sour-cream">Tofu Sour Cream </a> (optional)
Lime wedges