Mission Organics Whole Wheat Tortillas
Tbsp canola oil
Tbsp sliced red onion
tsp minced garlic
cup yellow squash, cut into julienne strips
cup zucchini, cut into julienne strips
cup refried pinto beans, warmed
cup sour cream (optional)
Heat canola oil in a medium non-stick skillet over medium high heat. Add onion and garlic and sauté until tender, about 2 to 3 minutes; stirring frequently.
Add zucchini and yellow squash; sauté until tender, 3 to 4 minutes; stirring constantly. Remove from skillet and set aside.
Warm tortillas for 10 to 15 seconds on each side in an ungreased pan.
Assemble tacos by spreading warmed refried beans over each tortilla. Top with zucchini & yellow squash mix, and sour cream.