Soft tacos with southwestern vegetables Mayo Clinic
Soft tacos with southwestern vegetables - Mayo Clinic
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Soft tacos with vegetables
Print Products and services By Mayo Clinic Staff
Dietitian s tip
Serve with Spanish rice, a green salad and cantaloupe.
Number of servings
Serves 4 High FiberHealthy carb
Ingredients
1 tablespoon olive oil 1 medium red onion, chopped (about 1 cup) 1 cup diced yellow summer squash 1 cup diced green zucchini 3 large garlic cloves, minced 4 medium tomatoes, seeded and chopped (about 2 cups) 1 jalapeno chili, seeded and chopped 1 cup fresh corn kernels (about 2 ears of corn) or 1 cup frozen corn 1 cup canned pinto or black beans, rinsed and drained 1/2 cup chopped fresh cilantro 8 whole-wheat tortillas 1/2 cup smoke-flavored salsa
Directions
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat. Heat a large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened - about 20 seconds a side. Repeat with the remaining tortillas. To serve, divide the tortillas among individual plates. Scoop an equal amount of the vegetable mixture onto each tortilla. Top each with 2 tablespoons of the salsa. Serve immediately.
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