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.
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.

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