Vegetable Tacos

Aaron and I are big fans of Mexican food and regularly make burritos or tacos at home. Or at least we used to, when we were still eating meat most days of the week. It has been a long while since we've made our regular beef burritos or tacos and we were both craving something like that but without meat.

Enter a recipe for veggie tacos from Simply Recipes. I played with the recipe a little because I wanted something with a bit more bulk (I get complaints if I fix something that leaves Aaron hungry again after an hour or so), and we're very happy with the result. This was a quick, delicious, filling meal that was exactly what we were looking for in a vegetarian taco.

Vegetable Tacos
adapted from Simply Recipes

olive oil
1 heaping cup chopped zucchini (about 1 7-inch zucchini)
1/2 a medium onion, chopped
1 clove garlic, minced
1 jalepeno (or 6 slices pickled jalepeno) diced
salt and pepper
pinch of cumin
1/2 can black beans, rinsed and drained
1 c. corn
1 small to medium tomato, chopped
pinch of oregano

corn tortillas (we used six)
1/2 c. shredded cheddar cheese
olive oil
queso fresco, crumbled

Heat a tablespoon or two of extra virgin olive oil in a skillet. Add zucchini, onion, garlic, jalepeno, salt and pepper to taste, and a pinch of cumin, and sautee until vegetables have softened. Add corn, black beans, tomato and oregano and cook until heated through. Set aside and keep warm.

In another skillet, heat some olive oil and add tortitillas one at a time. When a tortilla has started to bubble, but is still soft, flip it over, top with a small amount of the cheddar cheese and fold in half, cooking until the cheese is melted. Repeat until all tortillas are cooked.

Peel open each tortilla, add in a scoop of the vegetable mixture, and top with crumbled queso fresco.