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Vegetable Tacos Recipe

Vegetable Tacos Recipe

Prep Time

15

Prep Notes

Finely chop zucchini and onion.  soft tortillas may be warmed in a dry (no oil) stainless steel skillet over medium heat. Heat them for about 30 seconds on each side.
Keep tortillas warm by covering them with a slightly dampened, clean dish towel.

Cooking Time

10 minuties

Yields

4 servings

Ingredients

2/3 to 1 cup fresh or fresh frozen corn kernels
1 small zucchini, finely chopped
1 small onion, finely chopped
1 T olive oil
1 15oz can organic black beans (drained *also rinsed unless no salt added*)
1/4 cup salsa
8 flour or corn tortillas, warmed
1/2 c plain full fat Greek yogurt (may also use 2% fat yogurt)
4 ounces grated cheese, such as cheddar, Monterrey jack or colby

Directions

  1. In large skillet, saute corn, zucchini and onion in oil until tender
  2. Stir in beans and salsa. Cook uncovered over medium heat until heated through (3 to 4 minutes), stirring occasionally.
  3. Spoon into warm tortillas (about 1/3 cup) and top with yogurt and cheese. Fold tortilla over filling.
  4. Serve immediately.




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