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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 (6-inch) corn tortillas |
1 1/2 cups frozen whole-kernel corn, thawed |
1 cup diced zucchini |
1 cup shredded carrot |
2 teaspoons chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon salt |
1/4 teaspoon ground oregano |
1/4 teaspoon sugar |
1/2 cup water |
1 (15-ounce) can no-salt-added kidney beans |
4 cups shredded iceberg lettuce |
1 cup chopped tomato |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1/2 cup nonfat sour cream |
1/2 cup no-salt-added salsa |
Directions:
1. Cut 8 (12- x 10-inch) pieces of aluminum foil; fold each piece in half lengthwise. Open foil slightly, and twist ends to form boats. Place foil boats on a large baking sheet, flattening bottoms. Place corn tortillas inside boats, pressing gently to form shells. Bake at 350° for 15 to 20 minutes or until crisp. Set aside.
2. Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.
3. Place 1/2 cup lettuce in each taco shell. Spoon 1/2 cup corn mixture into each. Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.
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