Veggie Tacos -Vegitarian, Adaptable to Vegan
2 Tb olive oil 3/4 lb zucchini trimmed and diced
3 scallions, trimmed and sliced 2 tsp chili powder
1/4 tsp ground cumin 1/4 tsp dried oregano
1/4 tsp salt ( I omit) 1/4 tsp pepper
1 can (8.75 oz) corn ( I use fresh) 1 can ( 14.5 oz ) pinto beans drained & rinsed
2 C baby spinach chopped 3/4 cup salsa verde ( tomatillo salsa)
1 pkg hard taco shells 2/3 C crumbled farmer cheese or queso blanco
1. Heat oil in large skilled over med. to med. high heat. Add zucchini and scallions. Cook 5 min.
2. Add chili powder, cumin, oregano, salt and pepper. Cook 1 min.
3. Stir in beans, corn, spinach, and salsa. Cook 3 - 4 min or until spinach is wilted.
4. Meanwhile, heat taco shells in microwave for 45 sec. Spoon about 1/2 cup veggie mixture into taco shell and spinkle with a little cheese. Add a squeeze of lime and serve.
Printed from Family Circle, April, 1, 2011.