CLOSE
Leave a comment

mother cooking with child

Source: Getty Images / Getty Images

INGREDIENTS

vegetable cooking spray

1 medium carrot, shredded (about 1/2 cup)

1 tsp chili powder

½ cup Pace® Picante Sauce

1 can (about 15 ounces) black beans, rinsed and drained

1 ½ cup frozen whole kernel corn

6 flour tortilla (8-inch), warmed

2 oz shredded reduced-fat cheddar cheese

1 cup shredded lettuce

¼ cup light sour cream

DIRECTIONS

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.

article courtesy of KitchenDaily.com

Also On Praise Cleveland:
comments – add yours
×