Black Bean and Vegetable Tacos

Campbell's Black Bean and Vegetable Tacos Recipe

Soft tortillas are filled with a colorful combination of sautéed carrot, black beans and corn enhanced with chili powder and Pace® Picante Sauce.

At a glance

Prep

10 min.

Total

25 min.

Serves

6

Cook: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 medium carrot, shredded (about 1/2 cup)
1 teaspoon chili powder
1/2 cup Pace® Picante Sauce
1 can (about 15 ounces) canned black beans, rinsed and drained
1 1/2 cups frozen whole kernel corn
6 flour tortillas (8-inch), warmed
1/2 cup shredded reduced fat Cheddar cheese (about 2 ounces)
1 cup shredded iceberg lettuce
1/4 cup light sour cream

How to Make It

  • 1

    Spray a 10-inch skillet with vegetable 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.

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RID#24832

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