Black Bean and Fresh Corn Tacos
1/2 cup vegetable broth
2 cloves garlic, minced
1 cup corn, fresh from the cob
2 cups cabbage, shredded
1 medium lime, juiced
8 tablespoons light sour cream
8 tablespoons light Mexican cheese, shredded
Spray a non-stick skillet with cooking spray over medium heat. Add peppers and onion and cook stirring frequently for 5 minutes until peppers and onion soften.
Add vegetable broth, garlic, tomatoes, corn, cabbage, Mexican seasoning and lime juice. Reduce heat to medium low and cook another 10 minutes.
Add rice and combine.
Serve with tortillas, sour cream and cheese.