Veggie soft tacos
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Shredded zucchini |
| 1½ | cup | Shredded yellow squash |
| 1 | cup | Chopped red bell pepper |
| ½ | cup | Chopped onion |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Vegetable oil |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 8 | 8 inch flour tortillas | |
| 1 | 15 oz can black beans; rinsed & drained | |
| 1 | cup | Navy beans; (canned), rinsed & |
| ; drained | ||
| ¼ | cup | Water |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Crushed red pepper |
| ½ | cup | Shredded Monterey jack cheese; (2 oz) |
| ½ | cup | Shredded Cheddar cheese; (2 oz) |
Directions
Combine first 4 ingredients in a medium bowl. Combine vinegar and next 4 ingredients; pour over vegetable mixture and toss gently. Set aside.
Wrap tortillas in foil; bake at 350 _ for 15 minutes or until thoroughly heated.
Combine black beans and next 6 ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until most of the liquid evaporates, stirring occasionally.
Spoon ¼ cup bean mixture down center of each tortilla. Spoon vegetable mixture evenly over bean mixture using a slotted spoon. Sprinkle evenly with cheese. Fold opposite sides of tortillas over filling and secure with toothpicks. Serve immediately.
Recipe by: Southern Living
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