Description
These vegetarian tacos make the most of summers produce. They’re easy to make and a light yet filling summer supper.
Ingredients
- 2 tablespoons olive oil
- /2 medium red onion, diced
- 2 small carrots, peeled and diced
- 1 jalapeño, minced
- 1 bell pepper, chopped (I used 1/2 red and 1/2 yellow)
- 1 small zucchini, diced
- 1 clove garlic, minced
- 2 ears corn, kernels removed
- 1/2 teaspoon adobo seasoning
- 1/4 teaspoon ground oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/2 lime
- refried beans, optional (I used an organic canned variety)
- corn tortillas
- queso fresco
For the salsa:
- 1 avocado, diced
- 15 cherry tomatoes, halved
- 1/2 lime
- kosher salt
- fresh cilantro
Instructions
- In a large saute pan, heat the olive oil over medium heat. Add the carrots and onion and cook for 3-4 minutes. Add bell peppers and jalapeño. Cook, stirring often for 2 minutes more. Add zucchini and turn heat up to medium-high. Stir vegetables just once so they get a nice brown sear on them, watching carefully so they don’t burn. Turn heat back down to low and stir in corn, adobo seasoning, cumin, garlic powder, oregano and salt. Squeeze juice from 1/2 lime and stir into vegetables; set aside.
- While the vegetables are cooking, heat refried beans (if using) in a small sauce pan over low heat.
- To make salsa add diced avocado, cherry tomatoes, juice from 1/2 lime, a pinch of salt and a small handful of fresh cilantro to a bowl. Toss gently with a spoon and set aside until ready to serve.
- To make tacos, spread a smear of refried beans (if using) onto tortilla. Spoon a generous spoonful of vegetables on top of beans. Garnish with avocado salsa and queso fresco.