Seasoned Vegetable Tacos

Ingredients

• 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

Preparation

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 350° 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.