Take a Tex-Mex vacation with these vegetarian tacos. A simple but flavorful mixture of black beans, corn, fresh zucchini, and prepared enchilada sauce makes a delicious filling. The recipe is incredibly versatile, so feel free to get creative. Mushrooms are a tasty alternative to zucchini, and any type of bean can be substituted for the black beans. Learn the technique when you

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Black Bean and Corn Tacos

Black Bean and Corn Tacos

Ingredients

  1. Black Bean and Corn Filling
  2. 1 15-oz. can black beans, drained and rinsed
  3. 1 medium-sized zucchini, diced
  4. 1 cup frozen or fresh corn kernels
  5. 1/2 cup mild enchilada sauce
  6. 2 6- to 8-inch corn or flour tortillas
  7. Toppings, Optional
  8. Vegan sour cream or low-fat sour cream
  9. Chopped scallions
  10. Grated Monterey Jack cheese or vegan cheese
  11. Shredded lettuce

Directions

  1. To make Black Bean and Corn Filling: put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
  2. To prepare Tortillas: preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
  3. To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Serves 12.

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