Thursday, September 30, 2010

Veggie Tacos


Thank you Carol for this awesome recipe! You know a recipe is amazing when it's vegetarian and Mark says, "Did I mention these are awesome?"

Olive oil
1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Salt
Pinch of ground cumin
Pinch of ground oregano
1 small to medium tomato, chopped
4 corn tortillas (I used flour)
4 slices cheddar cheese
1/4 cup crumbled Mexican cotija cheese (optional)
A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)
Avocado

METHOD
1 Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while warm the tortillas in the microwave.

2 Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.

2 comments:

The McFarlane Family said...

This post reminded me of these which I LOVE! I've probably sent it to you, but just in case. http://www.epicurious.com/recipes/food/views/Crispy-Black-Bean-Tacos-with-Feta-and-Cabbage-Slaw-351271

Angela said...

Yum! They had a light and natural flavor, which I love. I will make them again this summer when zucchini and tomatoes are in season and overflowing everywhere! I should have gone with the suggestion in your photo and used flour tortillas. The corn ones I bought were old or something because they just crumbled and fell apart.

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