Seasoned Vegetable Tacos
|6 inch corn tortillas||8|
|Frozen whole-kernel corn||1 1⁄2 Cup (24 tbs), thawed|
|Diced zucchini||1 Cup (16 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Chili powder||2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Ground oregano||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Canned no salt added kidney beans||15 Ounce (1 Can)|
|Shredded iceberg lettuce||4 Cup (64 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
|Shredded reduced fat cheddar cheese||4 Ounce (1 Cup)|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
|No salt added salsa||1⁄2 Cup (8 tbs)|
Cut 8 (12- x 10-inch) pieces of aluminum foil; fold each piece in half lengthwise.
Open foil slightly, and twist ends to form boats.
Place foil boats on a large baking sheet, flattening bottoms.
Place corn tortillas inside boats, pressing gently to form shells.
Bake at 350° for 15 to 20 minutes or until crisp.
Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil.
Cook, uncovered, 5 minutes or until vegetables are tender.
Place 1/2 cup lettuce in each taco shell.
Spoon 1/2 cup corn mixture into each.
Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.