Source: Campbell's Recipes

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.
Rating:
Serves: 6 tacos
Prep Time: 10 minutes
Cook Time: 15 minutes

 

 
Vegetable cooking spray
1 medium carrot, shredded (about 1/2 cup)
1 teaspoon chili powder
1/2 cup Pace® Picante Sauce
1 can (about 15 ounces) black beans, rinsed and drained
1 1/2 cups frozen whole kernel corn
6 flour tortilla (8-inch), warmed
2 ounces shredded reduced fat Cheddar cheese (about 1/2 cup)
1 cup shredded lettuce
1/4 cup light sour cream




Spray a 10-inch skillet with the 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.


Notes:
Nutritional Values per Serving using Pace Picante Sauce: Calories 296, Total Fat 7g, Saturated Fat 2g, Cholesterol 9mg, Sodium 608mg, Total Carbohydrate 48g, Dietary Fiber 6g, Protein 13g, Vitamin A 42%DV, Vitamin C 1%DV, Calcium 27%DV, Iron 14%DV

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