Cooking Directions

• 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.
• 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.
• 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.

Ingredients

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