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mother cooking with child

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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


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.

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