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Soft Shell Tacos




Source of Recipe


ws


Recipe Introduction


servings 10
points 3


List of Ingredients




1/2 pound extra-lean ground beef
1 (15 ounce) can kidney beans (15 to 16 ounces) -- rinsed and drained
1 (11 ounce) can whole kernel corn with red and green
peppers, drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
10 nonfat flour tortillas (8 inches in
diameter)
1 cup shredded carrots (about 1 1/2 medium)
1 cup shredded jicama
Salsa (optional)
Nonfat sour cream (optional)

Recipe



Cook ground beef in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in beans, corn and tomatoes, breaking up
tomatoes. Cook, stirring occasionally, until hot. Spoon about 1/2 cup bean mixture onto each tortilla. Top each with about 2 tablespoons carrots and jicama; roll up. Serve with salsa and sour cream.


Per serving: 204 Calories (kcal); 4g Total Fat; (18% calories from fat); 11g Protein; 32g Carbohydrate; 16mg Cholesterol; 295mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates