How to make it

  • In a small bowl, combine sour cream and chipotle puree. Adjust to taste based on level of heat desired. Cover and refrigerate until ready to use.
  • Heat a large sauté pan over medium-high heat. Add canola oil, then add red onion. Cook until slightly translucent. Add corn and zucchini, cumin and cinnamon and season lightly with kosher salt. Sauté until zucchini begins to soften and brightens in color. Add black beans. Toss mixture to combine well. Adjust seasonings to taste. Remove from heat. Keep warm.
  • In a small sauté pan, heat a little canola oil until a drop of water sizzles immediately when added to it. Cook 1 corn tortilla at a time, cooking each side lightly. Remove from oil and drain on paper towels. Repeat with all tortillas.
  • ]
  • Divide zucchini mixture evenly among tortillas. Top with crumbled cheese, drizzle with chipotle sour cream
  • and garnish with sliced avocado.

Reviews & Comments 1

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    " It was excellent "
    hungrybear ate it and said...
    Really nice
    Have to try this
    Was this review helpful? Yes Flag

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