Shred 2 small Zucchini and 2 medium Carrots. Chop 1 medium Onion. Cook in a large skillet in 1 Tbs. Oil over medium heat, until tender.
Drain and rinse 1 16-oz. can Kidney Beans, 1 15-oz can Black Beans, 1 15-oz can Corn. Stir into vegetables with 1 1-oz package Taco Seasoning, 2/3 cup Salsa, 2 Tbs. Cumin. Cook for 5-7 minutes until vegetables are tender.
Remove from heat. Stir in 1/4 cup chopped Cilantro.
Serve in warmed Tortillas. Top with Shredded Mexican-Style Cheese, Sour Cream and Guacomole, or other favorite taco toppings.
Adapted from: Taste of Home, Southwest Magazine
