Black Bean and Vegetable Tacos
Soft tortillas are filled with a colorful combination of sautéed carrot, black beans and corn enhanced with chili powder and Pace® Picante Sauce.
Ingredients
1 medium carrot, shredded (about 1/2 cup)
1 teaspoon chili powder
0.5 cup Pace® Picante Sauce
1 can (about 15 ounces) black beans, rinsed and drained
1.5 cups frozen whole kernel corn
6 flour tortilla(8-inch), warmed
0.5 cup shredded reduced fat Cheddar cheese(about 2 ounces)
1 cup shredded iceberg lettuce
0.25 cup light sour cream
1 teaspoon chili powder
0.5 cup Pace® Picante Sauce
1 can (about 15 ounces) black beans, rinsed and drained
1.5 cups frozen whole kernel corn
6 flour tortilla(8-inch), warmed
0.5 cup shredded reduced fat Cheddar cheese(about 2 ounces)
1 cup shredded iceberg lettuce
0.25 cup light sour cream
Instructions
Spray a 10-inch skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the carrot and chili powder and cook until the carrot is tender, stirring often.
Stir the picante sauce, beans and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the corn is tender.
Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the cheese, lettuce and sour cream. Fold the tortillas around the filling.
Stir the picante sauce, beans and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the corn is tender.
Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the cheese, lettuce and sour cream. Fold the tortillas around the filling.
Black Bean and Vegetable Tacos
Soft tortillas are filled with a colorful combination of sautéed carrot, black beans and corn enhanced with chili powder and Pace® Picante Sauce.
Directions
Print
Spray a 10-inch skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the carrot and chili powder and cook until the carrot is tender, stirring often.Stir the picante sauce, beans and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the corn is tender.Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the cheese, lettuce and sour cream. Fold the tortillas around the filling.
Ingredients
1 medium carrot, shredded (about 1/2 cup)1 teaspoon chili powder0.5 cup Pace® Picante Sauce1 can (about 15 ounces) black beans, rinsed and drained1.5 cups frozen whole kernel corn6 flour tortilla(8-inch), warmed0.5 cup shredded reduced fat Cheddar cheese(about 2 ounces)1 cup shredded iceberg lettuce0.25 cup light sour cream
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