Ingredients
- 1 tablespoon canola oil
- 2 cups frozen corn kernels
- 1 cup red onion chopped
- 4 Roma tomatoes seeded and chopped
- 2 teaspoons minced garlic
- 3 medium zucchini chopped
- 1 cup unsalted black beans rinsed and drained
- 3/4 cup reduced fat Monterey Jack cheese grated or shredded
- 12 corn tortillas
Servings:
Units:
Instructions
- In a skillet, sauté corn kernels in 1/2 tablespoon. oil. Remove and set aside.
- In same skillet, add remaining oil, red onion, tomatoes, garlic, and zucchini.
- Cook 1 minute.
- Add beans and heat through. Stir in corn.
- Divide mixture among 12 corn tortillas.
- Top each with 1 tablespoon cheese.
- Roll up.
Recipe Notes
Related Posts
-
These traditional-style steak tacos are sure to fill that craving for street tacos! Enjoy for…
-
Any day is a taco day!! These Smokey Pork Tenderloin Tacos are a special treat…
-
Bring your A game to Taco Tuesday with this quick and simple show stopper of…
