Makes: 4 servings
- 1 tablespoon olive oil
- 1 medium red onion, chopped (about 1 cup)
- 1 cup diced yellow summer squash
- 1 cup diced green zucchini
- 3 large garlic cloves, minced
- 4 medium tomatoes, seeded and chopped
- 1 jalapeno chili, seeded and chopped
- 1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn
- 1 cup canned pinto or black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro (optional()
- 8 corn tortillas
- 1/2 cup salsa of your choice
- In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft.
- Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes.
- Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro (optional) and remove from the heat.
- Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened — about 20 seconds per side. Repeat with the remaining tortillas.
- To serve, divide the tortillas among individual plates. Scoop an equal amount of the vegetable mixture onto each tortilla. Top each with 2 tablespoons of the salsa. Serve immediately.
|Serving Size||2 tacos|
|Total carbohydrates||54 g|
|Dietary fiber||11 g|
|Saturated fat||1 g|
|Total fat||6 g|
|Trans fat||0 g|
|Monounsaturated fat||3 g|
Recipe courtesy of: Mayo Clinic
Image courtesy of: GetFreshCooking.com