As soon as I saw this recipe on PreventionRD.com, I knew I had to make it! Sure enough, it turned out quite tasty and made great leftovers. I have a feeling I'll be making this a lot in the coming summer months! I served it with lime-cilantro rice.
Zucchini and Black Bean Tacos
2 tsp olive oil
1/2 onion, minced
2 cloves garlic, minced
2 small zucchini, diced
1 can black beans, drained and rinsed
1 cup frozen corn
1 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp chili powder
10 (6-inch) corn tortillas
Directions:
Heat the olive oil in a large skillet over medium-high heat until hot. Add the onion and saute 3-4 minutes or until softened and translucent. Stir in the garlic and saute until fragrant, about 1 minute.
Add the zucchini, beans, corn, and spices. Cook, stirring occasionally, 6-8 minutes or until softened and hot. Serve the zucchini and bean mixture hot in tortillas.
Yield: 5 servings (2 tacos each)
Nutrition Information (per serving): 273 calories; 3.2 g. fat; o mg. cholesterol; 317 mg. sodium; 51.4 g. carbohydrate; 8.4 g. fiber; 10.0 g. protein; 3.6 g. sugar
