Veggie Bean Tacos

Name: Veggie Bean Tacos
Ingredients: 2 cups fresh corn; 2 tablespoons canola oil, divided; 4 medium tomatoes, seeded and chopped; 3 small zucchini, chopped; 1 large red onion, chopped; 3 garlic cloves, minced; 1 cup black beans, rinsed and drained; 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper; 12 corn tortillas (6 inches), warmed; 3/4 cup shredded Monterey Jack cheese; 1/4 cup salsa verde; 1 medium ripe avocado, peeled and thinly sliced; Reduced-fat sour cream, optional

15 ingredients

2 steps

Ingredients

2 cups fresh corn
2 tablespoons canola oil, divided
4 medium tomatoes, seeded and chopped
3 small zucchini, chopped
1 large red onion, chopped
3 garlic cloves, minced
1 cup black beans, rinsed and drained
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
3/4 cup shredded Monterey Jack cheese
1/4 cup salsa verde
1 medium ripe avocado, peeled and thinly sliced
Reduced-fat sour cream, optional

Directions

1

In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
2

Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.