Latest revision as of 01:10, 2 February 2011

Serves: 4

Active Time: 25 minutes

Total Time: 25 minutes

From: Fresh

Ingredients

1 tablespoon vegetable oil

1 medium onion, chopped

1 medium zucchini, finely diced, optional

1 teaspoon light brown sugar

4 cloves garlic, crushed

2 15-ounce cans black beans, rinsed and drained

1 cup frozen corn

1 tsp. chili powder

2 tsp. oregano

1 tsp. cumin

1/2 tsp. paprika

4 12-inch tortillas

1 cup shredded monteray jack cheese

1 cup diced fresh tomato

Directions

Step 1

In large skillet, warm vegetable oil over medium-high heat. Add onion, garlic and zucchini, sprinkle with brown sugar. Cook until softened and beginning to brown, 8-10 minutes.

Step 2

Add beans to skillet, mashing slightly. Stir in corn and seasoning. Cook stirring frequently until filling is heated through, 4-5 minutes. You may need to add a little water if it becomes too dry.

Step 3

Meanwhile, wrap tortillias in paper towel. Warm for 45 seconds in microwave. Place tortilla on plates, divide bean mixture evenly between tortillas. Top with cheese and tomatoes. Roll, serve with seam down.