2 cups reduced sodium black beans , rinsed and drained
12 corn tortillas , warmed
4 cups shredded romaine lettuce
1/4 cup chopped fresh cilantro leaves
1 large lime , cut into wedges
Melt Becel® Vegan margarine in large nonstick skillet over medium-high heat and cook zucchini, red pepper, onion, chili powder, garlic and salt, stirring occasionally, until vegetables are tender, about 5 minutes.
Stir in beans and cook until heated through, about 2 minutes. Stir in cilantro.
Spoon bean mixture into tortillas. Top with lettuce and serve with lime wedges.