Ingredients
1-2/3 cups fresh or frozen corn, thawed1 small zucchini, finely chopped1 small onion, finely chopped1 tablespoon canola oil1 can (15 ounces) black beans, rinsed and drained1/4 cup salsa8 flour tortillas (6 inches), warmed1/2 cup sour cream1 cup shredded cheddar cheese
Preparation
In a large skillet, saute the corn, zucchini and onion in oil until tender.
Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally.
Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.
