Black Bean and Corn Tacos

From Vegetarian Times [1] magazine

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

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.
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.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Serves 12.