Zucchini-Corn Filling

Vegetarian Times Issue: May 1, 2009 p.72 —

This ultraversatile filling works just as well in tacos, enchiladas, and quesadillas as it does as a filling for Oven-Baked Sopes.
Ingredient List
Makes 2 cups
3 Tbs. vegetable oil
1 small onion, chopped (1 cup)
6 cloves garlic, peeled and thinly sliced
2 medium zucchini, cut into 1/2-inch cubes (2 cups)
1/2 cup fresh or frozen corn kernels
1/2 cup cooked black beans
1/4 cup coarsely chopped cilantro
2 Tbs. lime juice
Chili powder, for sprinkling
1/2 cup crumbled queso fresco or feta cheese, optional
DirectionsHeat oil in skillet over medium-high heat. Add onion and garlic, and sauté 7 minutes. Add zucchini and corn, and sauté 7 minutes more. Stir in beans, and cook 2 minutes. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese, if using.
Nutritional Information
Per : Calories: 81, Protein: 2g, Total fat: 5g, Saturated fat: 1g, Carbs: 8g, Cholesterol: mg, Sodium: 34mg, Fiber: 2g, Sugars: 1g