Seasoned Vegetable Tacos

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Oxmoor House


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8 (6-inch) corn tortillas

1 1/2 cups frozen whole-kernel corn, thawed

1 cup diced zucchini

1 cup shredded carrot

2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon ground oregano

1/4 teaspoon sugar

1/2 cup water

1 (15-ounce) can no-salt-added kidney beans

4 cups shredded iceberg lettuce

1 cup chopped tomato

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

1/2 cup nonfat sour cream

1/2 cup no-salt-added salsa

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