Lunch: Soft Vegetable Tacos Recipe
Ingredients
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
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
