Prep Time
5
minutes
Cook Time
10
minutes
Makes
4
servings
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Organics Whole Wheat Tortillas -
2
Tbsp canola oil -
2
Tbsp sliced red onion -
½
tsp minced garlic -
½
cup yellow squash, cut into julienne strips -
½
cup zucchini, cut into julienne strips -
¼
tsp salt -
1
cup refried pinto beans, warmed -
¼
cup sour cream (optional)
INSTRUCTIONS
-
Step 1
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.
-
Step 2
Add zucchini and yellow squash; sauté until tender, 3 to 4 minutes; stirring constantly. Remove from skillet and set aside.
-
Step 3
Warm tortillas for 10 to 15 seconds on each side in an ungreased pan.
-
Step 4
Assemble tacos by spreading warmed refried beans over each tortilla. Top with zucchini & yellow squash mix, and sour cream.
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