Tasty Black Beans and Corn Tacos
Filled with beans and vegetables, these healthful tacos will be a kid's favorite.
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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
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
- Calories 100
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 4 g
- Protein Content 4 g
- Saturated Fat Content 0 g
- Sodium Content 170 mg
- Sugar Content 1 g