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