18 Ingredients
  • 1 tablespoon canola oil
  • 1 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 cup chopped zucchini
  • 1 cup fresh corn kernels
  • 2 tablespoons thinly sliced jalapeño pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1 (14.5-ounce) can organic black beans, rinsed and drained
  • 8 (6-inch) corn tortillas, cut into wedges
  • cooking spray
  • 2 ounces shredded reduced-fat Mexican-blend cheese (about 1/2 cup)
  • 3/4 cup diced peeled avocado (about 1 small)
  • 2 ounces crumbled queso fresco (about 1/2 cup)
  • 1/4 cup chopped fresh cilantro
  • 1 medium tomato, diced
  • 4 lime wedges
Nutrition
489
24% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

33% 22

Saturated

29% 6

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

20% 59

Carbs (net)

- 45

Fiber

59% 15

Sugars

- 6

Sugars, added

- 0

Protein

36% 18

Cholesterol

8% 24

Sodium

19% 461

Calcium

29% 285

Magnesium

26% 110

Potassium

20% 918

Iron

20% 4

Zinc

24% 3

Phosphorus

67% 467

Vitamin A

10% 88

Vitamin C

28% 25

Thiamin (B1)

25% 0

Riboflavin (B2)

26% 0

Niacin (B3)

19% 3

Vitamin B6

35% 0

Folate equivalent (total)

28% 113

Folate (food)

- 126

Folic acid

- 0

Vitamin B12

18% 0

Vitamin D

3% 0

Vitamin E

17% 3

Vitamin K

16% 19
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