white onion, diced
jalapeño sour cream (2 parts reduced fat sour cream, 1 part diced canned jalapeños)
- Heat 1 tablespoon olive oil in large sauté pan. Heat zucchini and onion until soft, add corn, season with cumin and cayenne pepper and set aside.
- Heat a tortilla in large pan, sprinkle with cheese and zucchini mixture and fold over in half. When cheese has melted cut in half and serve along with some black or refried beans and jalapeño sour cream.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to