You may also like
Categories:
zucchini carrots onion canola oil kidney beans black beans frozen corn salsa taco ground cumin Mozzarella cheese fresh cilantro flour tortillas
Viewed: 75 - Published at: 9 years agoIngredients
- 2 small zucchini, shredded
- 2 medium carrots, shredded
- 1 medium onion, finely chopped
- 1 tablespoon canola oil
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen corn, thawed
- 3/4 cup salsa
- 2 tablespoons taco seasoning
- 2 teaspoons ground cumin
- 4 ounces shredded part-skim mozzarella cheese
- 1/4 cup fresh cilantro
- 8 (8 inch) flour tortillas, warmed
Method
- In a large skillet over medium heat, cook and stir the zucchini, carrots, and onion in oil for 3-5 minutes, or until tender.
- Stir in beans, corn, salsa, taco seasoning, and cumin, and cook and stir 5-7 minutes or until vegetables are tender.
- Remove from heat, and stir in cheese, and cilantro.
- Spoon about 2/3 cupful filling off center of each tortilla.
- Fold sides and ends over filling and roll up.
