Description
A vegetarian taco that stands up to its meaty counterparts.
Ingredients
- ½ Tablespoons Olive Oil
- 1 whole Onion, Diced
- 1 whole Bell Pepper, Stem And Seeds Removed, Diced
- 1 whole Jalapeño, Diced (seeds And Membranes Removed Per Preference)
- 1 whole Zucchini, Diced
- 1 clove Garlic, Minced
- ½ Tablespoons Cumin
- ½ Tablespoons Chili Powder
- 1 teaspoon Oregano
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 2 whole Large Tomatoes, Chopped
- 2 cans (15 Oz. Size) Low Sodium Black Beans, Rinsed And Drained
- ½ cups Frozen Corn Kernels
- 4 whole Whole Wheat Tortillas
- ½ cups Shredded Cheese
Preparation
1. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeño. Saute for 5-7 minutes, until veggies are beginning to soften. Add zucchini and cook for 3 minutes more.
2. Add garlic, cumin, chili powder, oregano, salt, and pepper. Saute 1 minute, or until beginning to be fragrant, stirring frequently.
3. Add tomatoes, beans and corn. Reduce heat to medium. Cook for 5 or so minutes, until everything is heated through and combined well.
4. Serve in tortillas with cheese, sour cream, guacamole, or your favorite taco toppings.
