Black Bean and Vegetable Tacos

No one will miss the meat in these flavorful, filling Black Bean and
Vegetable Tacos. It's a satisfying dinner that's as simple as it is
great-tasting.

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
                              If you want to add a little more substance to the tacos, feel
free to add shredded rotisserie chicken or leftover sliced steak.
Received on Thu Jan 6 13:35:06 2011