• 1 ½ cups sweet corn
  • 4 Dr. Praeger’s Tex Mex Veggie Burgers (cut into 1/2 inch pieces)
  • 3 cups purple cabbage (cut into long, thin slices)
  • 1 16 oz. can of pinto beans
  • 2 cups spinach
  • 2 small jalapeno peppers (chopped into thin slices)
  • 1 lime
  • 8 soft corn tortillas
  • Small bunch of cilantro
  • 1/3 cup Cotija cheese, shredded
  • 1 teaspoon cayenne pepper (optional)

Avocado Cream:

  • 1 large avocado
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 teaspoon honey
  • 1 tablespoon sesame oil


Servings: 4

Prep Time: 20 min

  1. Prepare avocado cream by combining all the ingredients in a medium sized bowl, mix with a fork until smooth
  2. Heat non-stick or lightly oiled frying pan on low heat and lightly fry Dr. Praeger’s veggie burgers until warm, about 5 minutes
  3. Heat pinto beans in a small pot on medium heat until simmering or in the microwave for 2 minutes
  4. Heat tortillas in the oven at 300F for 5 minutes or in the microwave for 30 second increments until hot. Fill tortillas with beans, cabbage, veggie burger pieces and top with avocado cream, cilantro, and Cotija cheese and cayenne pepper.


Note: Substitute any of your favorite Dr. Praeger’s Veggie Burgers