Black Bean and Vegetable Tacos

Eat well fast with these bean and vegetable tacos! They can be made in
no time at all but dish out long-lasting satisfaction.

Black Bean and Vegetable Tacos
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 15 min.

Vegetable cooking spray
1 medium carrot, shredded (about 1/2 cup)
1 teaspoon chili powder
1/2 cup Pace® Picante Sauce
1 can (about 15 ounces) black beans, rinsed and drained
1 1/2 cups frozen whole kernel corn
6 flour tortillas (8-inch), warmed
2 ounces shredded reduced fat Cheddar cheese (about 1/2 cup)
1 cup shredded lettuce
1/4 cup light sour cream

1. Spray a 10-inch skillet with the cooking spray and heat over medium
heat for 1 minute. Add the carrot and chili powder and cook until the
carrot is tender, stirring often.

2. Stir the picante sauce, beans and corn in the skillet and heat to a
boil. Reduce the heat to low and cook for 5 minutes or until the corn is
tender.

3. Spoon *1/2 cup* bean mixture down the center of *each* tortilla. Top
with the cheese, lettuce and sour cream. Fold the tortillas around the
filling.

Makes: 6 tacos.

Kitchen Clip Fresh pineapple is the perfect sweet treat ending to
this meal. Look for fruit with a yellow tinge in the skin, avoiding
those that are too soft (overripe) or too green (underripe).
Received on Fri Mar 5 17:42:50 2010