Zucchini and Corn Tacos
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medium zucchini, cut into medium pieces
onion, finely chopped
small can corn, drained
teaspoon chili powder (chili powder in English)
teaspoon ground cumin
cup Monterey Jack cheese, grated (optional)
Heat the olive oil in a medium pan of medium-high heat. Sauté the onions for 2 to 3 minutes.
Add the zucchini, corn, chili powder and ground cumin. Season with salt and ground black pepper, to taste. Cook, stir from time to time, from 8 to 10 minutes or until the zucchini has cooked completely. Remove from the heat.
To make the tacos, place the tortillas in two dishes. Serve 3 tablespoons of the mixture on each of the tortillas. Garnish with shredded cheese and/or spicy salsa you prefer. Enjoy!
- You can skip the chili powder if you don't like spicy food.
More About This Recipe
- Who said tacos can only be made with meat? Vegetarian tacos, like these filled with zucchini and corn, are an excellent alternative for those who don’t want to eat meat. They're also really great for lent. Personally, I love vegetarian tacos, especially after the new year when we want to eat more nutritious meals to lose weight or just eat a little lighter after the holidays.