Soft Tacos with Southwestern Vegetables

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


  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft.
  2. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes.
  3. 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.
  4. 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.
  5. 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.

Nutritional Information:

Serving Size 2 tacos
Calories 310
Total carbohydrates 54 g
Dietary fiber 11 g
Sodium 170 mg
Saturated fat 1 g
Total fat 6 g
Trans fat 0 g
Cholesterol 0 mg
Protein 10 g
Monounsaturated fat 3 g
Sugars 0 g


Recipe courtesy of: Mayo Clinic

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