Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the carrot and chili powder and cook until the carrot is tender, stirring often.
Stir the picante sauce, beans and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the corn is tender.
Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the cheese, lettuce and sour cream. Fold the tortillas around the filling.
Makes- 6 tacos.
Originally Submitted
1/10/2011
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