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Tasty Black Beans and Corn Tacos

Vegetarian Times Issue: July 1, 2004   p.52

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

Directions

  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.

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ingredient list

Makes 12

    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

Nutritional Information

Per SERVING:

Calories 100
Protein 4g
Total fat 1g
Carbs 22g
Cholesterol mg
Sodium 170mg
Fiber 4g
Sugars 1g
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