Soft tacos with southwestern vegetables Recipe

Name: Soft tacos with southwestern vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium red onion chopped; 1 cup yellow summer squash diced; 1 cup zucchini diced; 3 large garlic cloves minced; 4 medium tomatoes seeded and chopped; 1 each jalapeno pepper seeded and chopped; 1 cup corn fresh, cut from about 2 ears of corn; 1 cup black beans rinsed and drained; 1/2 cup cilantro chopped fresh; 8 each corn tortillas (6-inch); 1/2 cup salsa smoke-flavored

Servings: persons

1 tablespoon olive oil
1 medium red onion chopped
1 cup yellow summer squash diced
1 cup zucchini diced
3 large garlic cloves minced
4 medium tomatoes seeded and chopped
1 each jalapeno pepper seeded and chopped
1 cup corn fresh, cut from about 2 ears of corn
1 cup black beans rinsed and drained
1/2 cup cilantro chopped fresh
8 each corn tortillas (6-inch)
1/2 cup salsa smoke-flavored

1
In a large saucepan, heat the olive oil over medium heat.
2
Add the onion and cook until soft.
3
Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes.
4
Stir in the garlic, tomatoes, jalapeno, corn kernels and beans.
5
Cook until the vegetables are tender-crisp, about 5 minutes.
6
Add the cilantro and remove from the heat.
7
Heat a dry, large frying pan (without a nonstick surface) over medium heat.
8
Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side.
9
Repeat with the remaining tortillas.
10
To serve, divide the tortillas among individual plates.
11
Spread an equal amount of the vegetable mixture on each tortilla.
12
Top each with 2 tablespoons of the salsa.
13
Serve immediately.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium red onion chopped, 1 cup yellow summer squash diced, 1 cup zucchini diced, and more.

Yes, Soft tacos with southwestern vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soft tacos with southwestern vegetables

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