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Ingredients
- ngredients
- 1-2/3 cups fresh or frozen corn, thawed
- 1 small zucchini, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon canola oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1/4 cup salsa
- 8 flour tortillas (6 inches), warmed
- 1/2 cup sour cream
- 1 cup (4 ounces) shredded cheddar cheese
- Nutritional Facts
- 2 tacos equals 524 calories, 23 g fat (10 g saturated fat), 50 mg cholesterol, 902 mg sodium, 59 g carbohydrate, 6 g fiber, 21 g protein.
Preparation
Step 1
Directions
In a large skillet, saute the corn, zucchini and onion in oil until tender.
Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally.
Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling. Yield: 4 servings.