nutritional information

Per SERVING:

  • Calories: 100
  • Protein: 4 g
  • Total Fat: 1 g
  • Saturated Fat: g
  • Carbohydrates: 22 g
  • Cholesterol: mg
  • Sodium: 170 mg
  • Fiber: 4 g
  • Sugar: 1 g
Vegan

Tasty Black Beans and Corn Tacos

Tasty Black Beans and Corn Tacos

Makes 12

Filled with beans and vegetables, these healthful tacos will be a kid’s favorite.
Black Beans and Corn Filling
  • 1 15-oz. can black beans, drained and rinsed
  • 1 medium-sized zucchini, diced
  • 1 cup frozen corn kernels
  • ½ 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
  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.
July 2004

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comments

This is my favorite vegetarian taco recipe. Even my hubby who is a meat-eater loves this filling and mixes in his tacos. Leftovers make a wonderful taco salad too!

Pamela Barrett - 2014-03-27 23:02:51