Directions:
- Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.2 Kcal (1064 kJ) | ||
| Calories from fat | 71.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 12% | |
|---|---|---|---|
| Cholesterol | 4.39mg | 1% | |
| Sodium | 85.92mg | 4% | |
| Potassium | 711.78mg | 15% | |
| Total Carbs | 38.37g | 13% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 7.57g | 30% | |
| Protein | 10.13g | 20% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1.9mg | 11% | |
| Calcium | 101.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 133.07 Kcal (557 kJ) | ||
| Calories from fat | 37.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 12% | |
|---|---|---|---|
| Cholesterol | 2.3mg | 1% | |
| Sodium | 44.98mg | 4% | |
| Potassium | 372.6mg | 15% | |
| Total Carbs | 20.09g | 13% | |
| Sugars | 2.48g | 19% | |
| Dietary Fiber | 3.96g | 30% | |
| Protein | 5.3g | 20% | |
| Vitamin C | 8mg | 25% | |
| Iron | 1mg | 11% | |
| Calcium | 52.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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