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.
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
- 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
- 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 0.5 g
- Sodium Content 34 mg
- Sugar Content 1 g