Black Bean Tacos

• 1/2 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 1 whole Bell Pepper, Stem And Seeds Removed, Diced
• 1 whole Jalapeno, Diced (seeds And Membranes Removed Per Preference)
• 1 whole Zucchini, Diced
• 1 clove Garlic, Minced
• 1/2 Tablespoons Cumin
• 1/2 Tablespoons Chili Powder
• 1 teaspoon Oregano
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 2 whole Large Tomatoes, Chopped
• 2 cans (15 Oz. Size) Low Sodium Black Beans, Rinsed And Drained
• 1/2 cups Frozen Corn Kernels
• 4 whole Whole-wheat Tortillas
• 1/2 cups Shredded Cheese

1. 1.
2. Heat oil in a large skillet over medium-high heat.
3. Add onion, bell pepper, and jalapeno.
4. Saute for 5-7 minutes, until veggies are beginning to soften.
5. Add zucchini and cook for 3 minutes more.
6. 2.
7. Add garlic, cumin, chili powder, oregano, salt, and pepper.
8. Saute 1 minute, or until beginning to be fragrant, stirring frequently.
9. 3.
10. Add tomatoes, beans and corn.
11. Reduce heat to medium.
12. Cook for 5 or so minutes, until everything is heated through and combined well.
13. 4.
14. Serve in tortillas with cheese, sour cream, guacamole, or your favorite taco toppings.

olive oil, onion, bell pepper, zucchini, clove garlic, cumin, chili powder, oregano, salt, black pepper, tomatoes, black beans, frozen corn, tortillas, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/black-bean-tacos-2/ (may not work)