Veggie soft tacos

Yield: 8 servings

Measure 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 \N 8 inch flour tortillas
1 \N 15 oz can black beans; rinsed & drained
1 cup Navy beans; (canned), rinsed &
\N \N ; 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)

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

Converted by MM_Buster v2.0l.

Similar recipes