Monday, May 5, 2008

Soft Vegetable Tacos

Something fun for Cinco de Mayo.
This is an easy, inexpensive meal that our family enjoyed this weekend. Recipe is from the Taste of Home Simple and Delicious cooking magazine and can also be found on their website that has great easy and tasty recipes.

1 2/3 cups, fresh corn or frozen corn, thawed.

1 small zucchini, finely chopped

1 small onion, finely chopped

1 tablespoon canola oil

1 can (15 ounces) black beans, rinsed and drained

1/4 cup salsa

8 flour tortillas (6 inches), warmed

1/2 cup sour cream

1 cup shredded cheddar cheese

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 3-4 minutes or until heated through, stirring occasionally. Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortillas over filling; serve immediately.

*we made guacamole to go with this and it was so yummy. This is a new family favorite and I love that it is a meatless dish that my family will eat.

TIP- most of the seasoning/flavor for this dish comes from the salsa you use. I recommend Wegman's Brand Roasted Tomoato. It adds some great spice and minimal heat.

1 comment:

Anna said...

A little note: Use a good, flavorful salsa. I used my weak homemade stuff and the dish turned out sort of bland. We still ate it all though. : )