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Makes 4 servings.
- 1 tablespoon vegetable oil
- 1 medium Onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 zucchini, julienned
- 1/4 cup orange juice
- 3 cups cooked rice
- 1 15-ounce can black beans, drained and rinsed
- 1 11-ounce can Mexican-style corn
- 1/3 cup fresh cilantro, minced
- 8 corn or flour tortillas
- salsa (optional)
Heat oil in large skillet over medium-high heat. Add Onion, garlic, cumin and red pepper. Cook 2 to 3 minutes or until Onion is translucent. Stir in zucchini and orange juice; cook 3 to 5 minutes or until zucchini is tender. Add rice, beans, corn and cilantro; stir to mix well. Cook 2 to 3 minutes or until heated through. Spoon mixture into corn or flour tortillas. Serve with salsa, if desired.