Soft tacos with southwestern vegetables

Date Updated: 06/14/2019

Serving Info

Serves 4

Dietician Tip

Serve with Spanish rice, a green salad and cantaloupe.

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 and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat.

Heat a large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened — about 20 seconds a side. Repeat with the remaining tortillas.

To serve, divide the tortillas among individual plates. Scoop an equal amount of the vegetable mixture onto each tortilla. Top each with 2 tablespoons of the salsa. Serve immediately.

Ingredients

1 tablespoon olive oil
1 medium red onion, chopped (about 1 cup)
1 cup diced yellow summer squash
1 cup diced green zucchini
3 large garlic cloves, minced
4 medium tomatoes, seeded and chopped (about 2 cups)
1 jalapeno chili, seeded and chopped
1 cup fresh corn kernels (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 whole-wheat tortillas
1/2 cup smoke-flavored salsa