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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Authentic Mexican dishes like this one are flavorful and naturally low fat without sacrificing the taste. The flavors leave you always wanting that next bite. Just a preference is a squeeze of lime juice over the avocado. Ingredients:
2 cups fresh corn |
2 tablespoons canola oil, divided |
4 medium tomatoes, seeded and chopped |
3 small zucchini, chopped |
1 large red onion, chopped |
3 garlic cloves, minced |
1 cup black beans, rinsed and drained |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
12 corn tortillas (6 inches), warmed |
3/4 cup shredded monterey jack cheese |
1/4 cup salsa verde |
1 medium ripe avocado, peeled and thinly sliced |
reduced-fat sour cream, optional |
Directions:
1. In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
2. Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream. Yield: 6 servings.
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