Directions:
- In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until most of the liquid has evaporated.
- Combine cornstarch and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon about 2/3 cup down the center of each tortilla; top with salsa and sour cream. Roll up. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.62 Kcal (1481 kJ) | ||
| Calories from fat | 126.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.1g | 22% | |
|---|---|---|---|
| Cholesterol | 25.49mg | 8% | |
| Sodium | 966.78mg | 40% | |
| Potassium | 565.94mg | 12% | |
| Total Carbs | 46.09g | 15% | |
| Sugars | 8.02g | 32% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 11.77g | 24% | |
| Vitamin C | 41.1mg | 69% | |
| Iron | 3mg | 17% | |
| Calcium | 98.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 145.94 Kcal (611 kJ) | ||
| Calories from fat | 52.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 22% | |
|---|---|---|---|
| Cholesterol | 10.52mg | 8% | |
| Sodium | 398.98mg | 40% | |
| Potassium | 233.56mg | 12% | |
| Total Carbs | 19.02g | 15% | |
| Sugars | 3.31g | 32% | |
| Dietary Fiber | 1.74g | 17% | |
| Protein | 4.86g | 24% | |
| Vitamin C | 17mg | 69% | |
| Iron | 1.2mg | 17% | |
| Calcium | 40.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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