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) 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
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.
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.
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.