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% |
- 2 cups fresh white or yellow corn kernels
- 1 cup chopped white onion
- 3 cloves garlic, finely chopped
- 4 medium tomatoes, roughly chopped
- 3 medium zucchini, diced
- 1 cup canned black beans, rinsed and drained
- 1 tsp fresh oregano, finely chopped
- 1/4 teaspoon freshly ground black pepper
- 8 organic sprouted flourless corn tortillas
- 1/4 cup salsa
- 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.