We enjoyed these yummy "tacos" this week and I'd forgotten how simply wonderful they were! Just summer vegetables and a few seasonings and you have something awesome! Owen LOVED them and Gibson ate them, so we're happy about that :)
Here is the recipe including my slight variations:
Tacos de Calabacitas
2 T extra virgin olive oil
1/4 c minced onion
1/2 c diced yellow summer squash (can sub zucchini)
1/2 c diced zucchini
1/2 c corn kernels, preferably fresh (but frozen works too)
1/2 c diced peppers (I use red, yellow, and green)
1 can tomatoes with green chiles
1 can black beans, drained and rinsed
1/4 t dried oregano
salt
1/2 c Monterey Jack or Mozzarella cheese (optional)
8 corn tortillas (I used flour)
1 T minced cilantro
avocado
1. Over medium heat, sauté onion in oil. Add squab, zucchini, corn and peppers. Sauté until squash and zucchini are lightly browned (~3 min). Add tomato, oregano and salt to taste.
2. Cover, reduce heat to medium-low and cook until squash, zucchini and tomatoes release their juices and begin to blend (~5-7 min). Uncover and adjust salt as needed. Sprinkle with cheese and cover until cheese is melted.
3. Warm tortillas in heavy skillet over medium heat, about 1 min each side.
4. Fill tortillas with equal portions of filling, sprinkle with cilantro and top with avocado.
