Veggie Tacos
Ingredients:
*3 tablespoons Extra Light Olive Oil or Vegetable Oil
*1 to 2 small Zucchini’s, diced
*1 can 15 ounce Black Beans, drained and rinsed
*1 can 15 ounce Whole Kernel Corn, no salt added
*1 can 10 ounce diced Tomatoes or 2 Roma Tomatoes, diced
*1 can 4 ounce medium diced Green Chiles
*3 green onions, sliced
*1/2 to 1 tablespoon Ancho Chili Powder
*1 teaspoon Cumin
*Salt and pepper, to taste
*Handful Fresh Cilantro, chopped
*Cotija Cheese, crumbled or diced or grated or Savory Nutritional Yeast Flakes
*Hard Shell Tacos, I like Great Value Brand (You could also use soft flour, I like El Sol brand) or wrap in Lettuce
Directions:
In a large skillet on medium heat add the oil and when heated add the zucchini and onions, cook until slightly tender 2 to 3 minutes. Then add the garlic and sauté for one more minute. Then add the ancho chili powder, cumin, and salt and pepper sauté another 30 seconds.
Add to the skillet black beans and corn, warm for another 30 seconds and then remove from heat and add the tomatoes and cilantro. Toss together and fill taco shells and top with cheese. Enjoy!
Enjoy!
Jacque and Lindy
