Vegetarian Black Bean and Zucchini Soft Tacos

If I'm in a good mood, I enjoy being creative in the kitchen.  I cook 95% of our meals on a daily basis, the majority of them being vegetarian.  I have my stand-bys, but every so often, I make up something that really pleases this guy.

I've found that my most inventive and successful cooking happens when I have only a few fresh ingredients on hand.  Today I had a really ripe mango, a really ripe avocado, corn tortillas, and some pantry staples.  So I made this:

I mashed up the avocado, diced the mango, added a teeny bit of finely chopped raw onion and a squeeze of fresh orange juice.  Our garden is already producing itty-bitty cilantro plants (volunteers from last year's crop) so I added some of that too.

For the bean mixture, I sauteed an onion and 3 minced garlic cloves in olive oil, added a teaspoon of cumin and a teaspoon of chipotle pepper liquid (from a can of them) and cooked until the onion was translucent.

I added a can of black beans, partially drained, a diced zucchini, and a cup of frozen corn kernels.  I salted and peppered it to taste.

Right before serving, I toasted corn tortillas on our iron stovetop grill until soft and pliable. 

Then you just tuck the bean mixture inside a tortilla, sprinkle on some cheddar jack cheese, and top with the mango/avocado salsa.

Served alongside rice (I love my rice cooker! So easy to throw on a pot of the stuff), this is a tasty yet messy meal.  Keep the napkins near by.

I alter the ingredients depending what I have on hand or what's coming up in the garden.  Enjoy!