Tuesday, July 16, 2013

Vegetable Tacos Recipe

Vegetable Tacos Recipe

  • 1 white potato, chopped
  • 1 red bell pepper, chopped
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon canola or grapeseed oil
  • 1 zucchini, chopped
  • 1 yellow/summer squash , chopped
  • 1/2 cup sweet corn kernels
  • 1 cup black beans, drained 
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 8 to 10 corn tortillas
  • 4 ounces queso fresco, crumbled

1. Heat oil in a large skillet over medium heat. Place potato, onion, red bell pepper, and garlic in the skillet and saute until the potatoes are browned and al dente, about 8 to 10 minutes.
2. Once the potatoes are browned, add squash, zucchini, corn, beans, chili powder, salt, and cumin to the pan. Stir to combine and saute for 5 minutes until the squash and zucchini are tender. While the vegetables are cooking place the tortillas a few at a time on a griddle or skillet and warm until the tortillas are soft and ready to serve.
3. To serve, place two large spoonfuls of the sauteed vegetables on a corn tortilla. Top with a large pinch of queso fresco,

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