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Black Bean and Vegetable Tacos

Image of prepared Black Bean and Vegetable Tacos
  • prep time: 10 min
  • total time: 25 min
  • serves: 6 tacos
  • calories: 259 1 serving

Soft tortillas are filled with a colorful combination of sautéed carrot, black beans and corn enhanced with chili powder and Pace® Picante Sauce.


  • 1 medium carrot, shredded (about 1/2 cup)
  • 1 teaspoon chili powder
  • 1/2 cup Pace® Picante Sauce
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 1/2 cups frozen whole kernel corn
  • 6 flour tortilla(8-inch), warmed
  • 1/2 cup shredded reduced fat Cheddar cheese(about 2 ounces)
  • 1 cup shredded iceberg lettuce
  • 1/4 cup light sour cream


  • Step 1

    Spray a 10-inch skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the carrot and chili powder and cook until the carrot is tender, stirring often.

  • Step 2

    Stir the picante sauce, beans and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the corn is tender.

  • Step 3

    Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the cheese, lettuce and sour cream. Fold the tortillas around the filling.

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Made With

Calories 259
Total Fat 6 g
Sat. Fat 2.2 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 695 mg
Total Carb 41 g
Dietary Fiber 6 g
Sugar 3 g
Protein 10 g
Vitamin D 0 %DV
Calcium 15 %DV
Iron 15 %DV
Potassium 8 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.