1 can Kidney Beans
1/4 cup onion
1/4 cup frozen corn
1/4 cup zucchini
1/8 cup bell pepper
1/8 cup cilantro (cut)
1/4 tsp cumin
1/4 tsp chili powder
Dash of salt and pepper
2 tsps water
Warmed corn tortilla
Direction:
Add the water and onion in sauce pan, over medium heat until onion is tender. Add corn, kidney beans, zucchini, cilantro, bell pepper, cumin, and chili powder.
Cook until it starts to bubble. Place in warmed corn tortilla.
Thoughts:
The prep time is short, so the same with cooking time. It takes less then 30 minutes all together. These are wonderful and light. Great for the summer with sweetness and salty textures. This is one of my personal recipes and makes it nice for those nights where you don't have time to make a big meal with works great. Also if your vegan this makes for a nice dinner.
