Seasoned Vegetable Tacos

• 8 (6-inch) corn tortillas
• 1 1/2 cups frozen whole-kernel corn, thawed
• 1 cup diced zucchini
• 1 cup shredded carrot
• 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 sugar
• 1/2 cup water
• 1 (15-ounce) can no-salt-added kidney beans
• 4 cups shredded iceberg lettuce
• 1 cup chopped tomato
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
• 1/2 cup nonfat sour cream
• 1/2 cup no-salt-added salsa

1. Cut 8 (12- x 10-inch) pieces of aluminum foil; fold each piece in half lengthwise. Open foil slightly, and twist ends to form boats. Place foil boats on a large baking sheet, flattening bottoms. Place corn tortillas inside boats, pressing gently to form shells. Bake at 350u0b0 for 15 to 20 minutes or until crisp. Set aside.
2. Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.
3. 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 tortillas, corn, zucchini, carrot, chili powder, garlic, onion powder, salt, ground oregano, sugar, water, salt, shredded iceberg lettuce, tomato, cheddar cheese, nonfat sour cream, nosalt

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