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Soft Vegetable Tacos

This easy vegetarian tacos feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose. —Leona Strait, Colorado Springs, Colorado
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 shredded cheddar cheese

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.
Nutrition Facts
2 each: 524 calories, 23g fat (10g saturated fat), 50mg cholesterol, 902mg sodium, 59g carbohydrate (5g sugars, 6g fiber), 21g protein.

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