Vegetable Tacos

This recipe is VERY adjustable to fit your taste.  If you don't like some of the veggies, substitute with ones you do like.  If you like more heat, add crushed red pepper, cayenne or hot sauce.  Use any kind of tortilla or taco shell and toppings you like!  I used sour cream, shredded cheese and salsa but you could add cilantro or shredded lettuce too!  The possibilities are endless.

Vegetable Tacos (adapted from tasteofhome.com)

1 2/3 c. fresh or frozen corn
1 small zucchini, finely chopped
1 small onion, finely chopped
1 T. extra virgin olive oil
1 (15 oz.) can black beans, drained and rinsed
1/2 c. salsa
1 t. chili powder
1/2 t. cumin
1/2 t. garlic powder
1 t. salt
1/2 t. black pepper
1/4 c. chopped cilantro

In a large skillet, saute the corn, zucchini and onion in olive oil until tender.  Stir in the beans, salsa, chili powder, cumin, garlic powder, salt and pepper and cook, uncovered over medium heat, for 3-4 minutes or until heated through.  Add chopped cilantro and serve!

This could easily be made ahead and reheated

Makes enough filling for 8 tacos (118 calories each serving not including tortillas and toppings) according to my calculator on loseit.com