Soft Tacos With Southwestern Vegetables

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Red onion - chopped (medium)
1 cup	146g / 5.1oz	Diced yellow summer squash
1 cup	146g / 5.1oz	Diced green zucchini squash
3 cups	279g / 9.8oz	Garlic cloves - minced (large)
4 cups	250g / 8.8oz	Tomatoes - seeded, chopped (medium)
1		Jalapeño chile - seeded, chopped
		Kernels from 2 ears of corn
		(or 1 cup frozen corn kernels)
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
1 cup	160g / 5.6oz	Canned pinto or black beans - rinsed
8		Corn tortillas
1/2 cup	118ml	Smokey-flavored salsa

Recipe Instructions

Heat oil in large skillet; add onion and cook until tender. Add squash, stir and continue cooking about 5 minutes. Add garlic, half of the tomatoes and all of the chile. Reduce heat to medium-low and cook until flavorful.

Add corn kernels; stir and cook until kernels are tender-crisp. Add the cilantro, the remaining tomatoes and beans. Stir together and remove from heat.

"Warm" the tortillas on a hot, dry skillet. Fill each with the vegetable mixture. Top with salsa and serve.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: Calories 350; Fat (grams) 8; Percent calories from fat 21; Percent polyunsaturated 8; Percent saturated 3; Percent monounsaturated 10; Cholesterol (milligrams) 0; Sodium (milligrams) 450; Protein (grams) 11; Carbohydrate (grams) 58; Fiber (grams) 8.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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