Zucchini and Corn Tacos

Diet Nutritional Stats Zucchini and Corn Tacos
Serving Size 222 g
Amount Per Serving
Calories 149 Calories from Fat 10
% Daily Value
Total Fat 1.1g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 67mg 3%
Total Carbohydrates 29.7g 10%
Dietary Fiber 6.8g 27%
Sugars 5.5g
Protein 8.3g
Vitamin A 15% Vitamin C 41% Iron 11% Calcium 6%
  1. 2 cups fresh white or yellow corn kernels
  2. 1 cup chopped white onion
  3. 3 cloves garlic, finely chopped
  4. 4 medium tomatoes, roughly chopped
  5. 3 medium zucchini, diced
  6. 1 cup canned black beans, rinsed and drained
  7. 1 tsp fresh oregano, finely chopped
  8. 1/4 teaspoon freshly ground black pepper
  9. 8 organic sprouted flourless corn tortillas
  10. 1/4 cup salsa
  11. 8 tsp un-salted Mozzarella, non-fat, Polly O Cheese

Heat PAM spray in a large skillet over high heat. Toast corn 5 minutes, stirring. Remove corn; set aside. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

Leave a Reply

Your email address will not be published.

Google+