Tasty Black Beans and Corn Tacos

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Filled with beans and vegetables, these healthful tacos will be a kid’s favorite.

  • SERVINGServings

Ingredients

Black Beans and Corn Filling

  • 1 15-oz. can black beans, drained and rinsed
  • 1 medium-sized zucchini, diced
  • 1 cup frozen corn kernels
  • 1/2 cup mild enchilada sauce

Tortillas

  • 12 6- to 8-inch corn or flour tortillas

Toppings, Optional

  • Vegan sour cream or low-fat sour cream
  • Chopped scallions
  • Grated Monterey Jack cheese or vegan cheese
  • Shredded lettuce

Preparation

  1. To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
  2. To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
  3. To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information

  • Serving Size: Makes 12
  • Calories: 100
  • Carbohydrate Content: 22 g
  • Fat Content: 1 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Sodium Content: 170 mg
  • Sugar Content: 1 g