Black Bean and Vegetable Tacos

Serving Size: 6
Prep Time:
Total Time:


  • vegetable cooking spray
  • 1 cup shredded lettuce
  • 2 Ounce shredded reduced-fat cheddar cheese
  • 6 flour tortilla (8-inch), warmed
  • 1.5 cup frozen whole kernel corn
  • 1 Can black bean, rinsed and drained
  • 0.5 cup Pace® Picante Sauce
  • 1 tsp chili powder
  • 1 medium carrot, shredded
  • 0.25 cup light sour cream


  1. Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the carrot and chili powder and cook until the carrot is tender, stirring often.
  2. Stir the picante sauce, beans and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the corn is tender.
  3. Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the cheese, lettuce and sour cream. Fold the tortillas around the filling.