Tuesday, July 6, 2010

Zucchini, Corn, and Potato Tacos

Made this last night. Very filling and tasted great. I also used the left over filling as a breakfast side dish this morning.


1 Medium Potato, cut into 1/2 inch cubes (1cup)
2 Medium Carrots, chopped
12 Taco shells
1Tbs olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 small zucchini, cut into thin bite sized strips
1 cup cut fresh corn or frozen whole kernel corn
1Tbs chili powder
1/2 tsp salt
1/8 tsp black pepper
8oz firm tofu cut into 1/2 inch cubes
1 cup shredded cheddar and/or Monterey Jack cheese
2 Tomatoes chopped
taco sauce


1. In a covered medium saucepan cook the potato and carrots in a small amount of boiling water for 7-8 minutes or until tender; drain and set aside. If desired, heat taco shells according to package

2. Meanwhile, in a large skillet heat oil over medium-high heat. Add onion and garlic; cook and stir for 2 minutes. Add zucchini and corn; cook and stir for 3 minutes. Add chili powder, salt, and pepper; cook and stir for 1 minute more. Gently stir in the potato mixture and tofu; heat through.

3. To serve, fill the shells with vegetable mixture. Top with tomato, taco sauce and cheese

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