Seasoned Vegetable Tacos

• 1 1/2 cups frozen whole-kernel corn, thawed
• 1 cup chopped zucchini (about 1 medium)
• 1 cup shredded carrot
• 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground oregano
• 1/4 teaspoon
• 1/2 cup water
• 4 cups shredded iceberg lettuce
• 8 corn taco shells
• 1 cup chopped tomato (about 1 medium)
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
• 1/2 cup fat-free sour cream
• 1/2 cup salsa

1. Combine first 11 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.
2. Place 1/2 cup lettuce in each taco shell. Spoon 1/2 cup corn mixture into each. Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.

corn, zucchini, carrot, salt, chili powder, garlic, onion powder, salt, ground oregano, water, shredded iceberg lettuce, taco shells, tomato, cheddar cheese, sour cream, salsa

Taken from www.myrecipes.com/recipe/seasoned-vegetable-tacos-0 (may not work)