Seasoned Vegetable Tacos

Ingredients

• 1 cup carrots shredded
• 2 teaspoons chili powder 
• 1.5 cups whole-kernel corn frozen thawed
• 8 6-inch corn tortillas ()
• 0.5 teaspoon garlic powder 
• 4 cups iceberg lettuce shredded
• 15 ounce no-salt-added kidney beans canned
• 4 ounces cheddar cheese shredded reduced-fat
• 0.5 cup no-salt-added salsa 
• 0.5 cup nonfat cream sour
• 0.5 teaspoon onion powder 
• 0.3 teaspoon ground oregano 
• 0.3 teaspoon salt 
• 0.3 teaspoon sugar 
• 1 cup tomatoes chopped
• 0.5 cup water 
• 1 cup zucchini diced

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil

Directions

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.
2. Place foil boats on a large baking sheet, flattening bottoms.
3. Place corn tortillas inside boats, pressing gently to form shells.
4. Bake at 350 for 15 to 20 minutes or until crisp. Set aside.
5. Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.
6. 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.