Tasty Black Beans and Corn Tacos

• 1 15-oz. can black beans, drained and rinsed
• 1 medium-sized zucchini, diced
• 1 cup frozen corn kernels
• 1/2 cup mild enchilada sauce
• 12 6- to 8-inch corn or flour tortillas
• Vegan sour cream or low-fat sour cream
• chopped scallions
• Grated Monterey Jack cheese or vegan cheese
• shredded lettuce

1. To make Black Beans and Corn Filling: Put all ingredients into a saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low.
4. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
5. To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat.
6. Lay tortillas in single layer on skillet or griddle for about 10 seconds.
7. Turn and warm other side.
8. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
9. To assemble, set a tortilla on a plate, and spoon on some filling.
10. Top as desired, roll up and eat.

black beans, zucchini, corn, enchilada sauce, corn, sour cream, scallions, cheese, shredded lettuce

Taken from www.vegetariantimes.com/recipe/tasty-black-beans-and-corn-tacos/ (may not work)