3/4 lb. zucchini, diced (2-3 small)
3 scallions, trimmed, slice
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 can pinto beans, drained rinsed
1 can corn, drained
2 c baby spinach (I left this out)
3/4 c. salsa verde
1 pkg. taco shells (hard)
2/3 c. cheese (any kind - but jack is really good!)
Optional (but will add cost):
lime wedges
cilantro
avacado
sour cream/ranch
Cook zucchini & scallions in olive oil for a couple of minutes (until zucchini is softened). Add spices and let simmer for a few minutes to soak in the flavor. Add pinto beans, corn, spinach, and salsa verde. Put into taco shells and top with cheese. Then broil the tacos for just a minute or two (watch closely 'cause it will burn quickly!). Top with desired toppings - enjoy!
Price Guesstimate: $6-7ish (depending on the time of year and how much the veggies are)
Steph's Comments: This is SO good. I got this recipe from my friend, Josie. I'm a huge vegetarian-dish fan (although I like meat too!), so I was excited to try this. And I love to find great recipes that use zucchini! :) I really loved these - I left out the spinach, because I can't get myself to eat cooked spinach no matter how good it is for me. :) I also just topped it with sour cream and cheese, but the other toppings would just add more deliciousness. One note - the taco shells do get pretty soggy, so if you don't like that, it would also be yummy in flour tortillas or just in a bowl and dip chips in it. Try this - it's great!
No comments:
Post a Comment