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.
article courtesy of KitchenDaily.com