Soft Vegetable Tacos
You're not imagining this... two nights, two new recipes! I'm quite motivated this week!
Tonight I made Soft Vegetable Tacos and I really liked them! Chris wasn't impressed because he likes meat... but this hit the spot for me. I love anything that is Mexican. And I liked the summery take on tacos with the corn and zucchini! I know I will make these again. In fact, I think I prefer them to traditional tacos!
Two other great things about this recipe (1) it's very healthy and (2) it was quick and easy to make!
I served it with a side of Mexican rice.
Ingredients:
- 1 2/3 cups fresh or frozen corn, thawed
- 1 small zucchini finely chopped
- 1 small onion, finely chopped
- 1 tbsp vegetable oil
- 1 can (15 oz) black beans, rinsed and drained
- 1/4 cup salsa
- 8 flour tortillas, warmed
- 1/2 cup sour cream
- 1 cup (4 oz) shredded cheddar cheese
Directions:
- In a large skillet, saute the corn, zucchini and onion in oil until tender.
- Stir in beans and salsa. Cook, uncovered, over medium heat for 3 to 4 minutes or until heated through stirring occasionally.
- Spoon a heaping 1/3 cupful on to half of each tortilla; top with sour cream and cheese. Fold tortillas over filling; serve immediately.
Yield: 4 servings.
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3 comments:
We tried this for dinner tonight. Zucchini is one of my favorite foods, and my husband is not a big meat eater, so it sounded like a good fit. I added some red and green peppers to the mix, along with a little garlic salt. It was very good and quick to make. I'm sure we'll have it again! Thanks!
Yummy, you will have to check out the ones I made inspired by your recipe!
Heather: I'm so glad you tried it! I think this will be a great summer recipe with all the zucchini that's available. Farmers Market... here I come! I'll have to add peppers next time.
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