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–+ servings

Sunflower Veggie Tacos

Print Recipe
Course Dinner, Lunch
Keyword vegetarian, taco, sunflower, seeds
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 490

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.

Nutrition

Calories: 490kcal | Carbohydrates: 63g | Protein: 20g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 887mg | Potassium: 1121mg | Fiber: 19g | Sugar: 6g | Vitamin A: 2445IU | Vitamin C: 20mg | Calcium: 203mg | Iron: 9mg