Ingredients
- 1 15 oz. can seasoned black beans
- 1 10 oz. can Rotel, diced tomatoes and green chiles
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- ½ cup frozen corn kernels
- 1 cup roasted sunflower seeds
- 1 small zucchini (small diced)
- 8 corn tortillas
Optional toppings
- Sliced avocado
- Cilantro
- Pico de gallo
- Salsa
- Sour cream
- Shredded cheese
Instructions
- In a large skillet, combine black beans, Rotel, chili powder and cumin. Cook over medium-high heat until mixture is nearly dry, about 10 minutes.
- Add corn, sunflower seeds and zucchini. Continue cooking until zucchini begins to soften, about 5 minutes. Remove from heat and set aside.
- In a sauté pan, heat tortillas on each side until warmed through.
- Fill each tortilla with bean mixture and top with your favorite toppings.
Video
Notes
Serve on a bed of lettuce for a lighter option.
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