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.