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Zucchini-Corn Filling

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

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

Servings
2-Tbs. serving

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
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 34 mg
  • Sugar Content 1 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g