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Sunflower Veggie Tacos

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Course: Dinner, Lunch
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4


  • 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


  • 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.



Serve on a bed of lettuce for a lighter option.
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