Seasoned Vegetable Tacos

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Oxmoor House


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

1 cup chopped zucchini (about 1 medium)

1 cup shredded carrot

1 (15-ounce) can no-salt-added kidney beans, rinsed and drained

2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon ground oregano

1/2 cup water

4 cups shredded iceberg lettuce

8 corn taco shells

1 cup chopped tomato (about 1 medium)

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

1/2 cup fat-free sour cream

1/2 cup salsa

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