July 30, 2012

Summer Yummies: Vegetarian Soft Tacos

How do you combine all of the amazing flavors of summer in one dish? 
Ratatouille? Vegetable Soup?  How about soft tacos!
I've made a version of these many times before, usually when zucchini is at its growing-like-a-weed stage and the corn is fresh and sweet.
It's pretty simple to just throw in whatever you have a taste for or whatever looks best at the farmer's market.  For this dish, I used zucchini, summer squash, tomatoes, and corn.  I would have loved to have added some peppers, but ours aren't ripe just yet.

VEGETARIAN SOFT TACOS
1 medium onion, diced
3 cloves of garlic, minced
1 zucchini
1 summer squash
1 tomatillo, diced
1 red pepper, sliced
3-4 plum tomatoes, diced
3 ears of corn, kernels sliced off
1 can of black beans
1 tsp cumin seeds
1 tsp chili powder
1 tsp chipotle pepper sauce (from a can)
olive oil
salt and pepper to taste
corn tortillas (8-12)
shredded cheddar cheese

Heat a pan over medium heat, then add the oil when the pan is warm. When the oil glistens, add cumin seeds to toast, then add the onion and sautee until brown.  Add the garlic, red pepper, chipotle sauce, the rest of the vegetables and black beans and cook until soft, 8-10 minutes.
Sprinkle with the chili powder, salt and pepper to taste.  I added some minced herbs like chives, oregano and cilantro right before serving.  If I had an avocado, I'd dice that and toss it on the tacos too.  Mmmmmm.

To serve, wrap the tortillas in a damp paper towel and microwave for 30 seconds until soft and pliable.  Top them with the mixture and shredded cheese and enjoy, preferably with limeade, a margarita or a Corona. 

2 comments:

  1. I showed this recipe to Jordan, and I think he's already drooling! LOL!!!

    ReplyDelete
  2. That looks so good, and very filling with all those veggies in there!

    ReplyDelete

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