Recipie- Veggie Tacos

[Guest guest]

SERVES 4

Ingredients

1 tablespoon olive oil

1 medium red onion, chopped

1 cup diced yellow summer squash

1 cup diced green zucchini

3 large garlic cloves, minced

4 medium tomatoes, seeded and chopped

1 jalapeno chili, seeded and chopped

1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen

corn

1 cup canned pinto or black beans, rinsed and drained

1/2 cup chopped fresh cilantro

8 corn tortillas

1/2 cup smoke-flavored salsa

 

 

 

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion and

cook until soft. Add the summer squash and zucchini, and continue cooking

until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn

kernels and beans. Cook until the vegetables are tender-crisp, about 5

minutes. Add the cilantro and remove from the heat.

Heat a dry, large frying pan (without a nonstick surface) over medium heat.

Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per

side. Repeat with the remaining tortillas.

To serve, divide the tortillas among individual plates. Spread an equal amount

of the vegetable mixture on each tortilla. Top each with 2 tablespoons of the

salsa. Serve immediately.

 

 

[Guest guest]

Sounds wonderful! Thanks for the idea - summer squash and zucchini in there too

;-)

Lovely!

 

Best love, Pat