Zucchini-Corn Filling

Author:
Publish date:
Social count:
0

This ultraversatile filling works just as well in tacos, enchiladas, and quesadillas as it does as a filling for Oven-Baked Sopes. 

  • 2-Tbs. servingServings

Ingredients

  • 3 Tbs. vegetable oil
  • 1 small onion, chopped (1 cup)
  • 6 cloves garlic, peeled and thinly sliced
  • 2 medium zucchini, cut into  1/2-inch cubes (2 cups)
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup cooked black beans
  • 1/4 cup coarsely chopped cilantro
  • 2 Tbs. lime juice
  • Chili powder, for sprinkling
  • 1/2 cup crumbled queso fresco  or feta cheese, optional

Preparation

Heat oil in skillet over medium-high heat. Add onion and garlic, and sauté7 minutes. Add zucchini and corn, and sauté 7 minutes more. Stir in beans, and cook 2 minutes. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese, if using.

Nutrition Information

  • Serving Size: Makes 2 cups
  • Calories: 81
  • Carbohydrate Content: 8 g
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 34 mg
  • Sugar Content: 1 g