1 T. olive oil
1 medium red onion, chopped
1 c. yellow summer squash, diced
1 c. zucchini, diced
3 large garlic cloves, minced
4 medium tomatoes, seeded and chopped
1 jalapeno, seeded and chopped
1 c. frozen corn
1 can black beans, rinsed and drained
¼ c. chopped fresh cilantro
12 corn tortillas
½ c. salsa (optional)
Heat the olive oil over medium heat in a large
saucepan. Add the onion and cook
until soft. Add the squash and
zucchini and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno,
corn and beans. Cook until the
vegetables are crisp-tender, about 5 minutes. Add the cilantro and remove from heat. Heat a nonstick skillet over medium
heat. Add 1 tortilla to the hot pan
and heat until softened, about 20 seconds per side. Repeat with the remaining
tortillas. Fill tortillas with ½
c. vegetable mixture.
Optional: Top with salsa.
Makes 6 servings – 2 tacos each.
Nutrition Information: 260 calories; 5 g fat; 0 mg cholesterol; 40 mg sodium; 45 g carbohydrates; 9 g fiber; and 9 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity provider and employer.