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from Laura's cookbook

Summer Veggie Tacos

TAGS:
Main
mexican
vegetarian
gluten free

     






Links:
simplyrecipes.com


Ingredients:
  • Olive oil
  • 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
  • 1/2 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
  • 2 fresh jalapeƱo chile peppers
  • Salt
  • Pinch of ground cumin
  • Pinch of ground oregano
  • 1 small to medium tomato, chopped
  • 4 corn tortillas
  • 4 slices veggie cheddar cheese
  • 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
  • Preparation:
    1. Heat a tablespoon or two of oil in a large sautƩ pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeƱo to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
    2. Preparing tortillas on the stove-top Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating.
    3. Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.
    4. Makes 4 tacos.

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    modified: 2011.06.27 | created: 2010.09.16





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