2 small zucchini, shredded
2 medium carrots, shredded
1 tbsp canola oil
1/2 lb ground turkey, crumbled and browned (the original recipe didn't call for this)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 1/2 cups roasted corn
3/4 cup fire-roasted diced tomatoes
2 tbsp taco seasoning
2 tsp ground cumin
1 cup shredded mozzarella cheese
1/4 chopped fresh cilantro
8 large flour tortillas, warmed
In a large skillet over medium heat, cook the zucchini and carrot in the tbsp of oil, stirring until tender. Stir in the meat, beans, corn, tomatoes, taco seasoning and cumin. Cook for 5-7 minutes, stirring occasionally.
Remove from heat. Stir in cheese and cilantro. Spoon about 2/3 cup of bean mixture onto a warm tortilla. Wrap tightly, brown on a warm griddle and cut in 1/2 if desired.
Serve with sour cream and hot sauce if desired.
