Soft tacos with southwest vegetables

As most of you are aware I have been under the weather the last two days dealing with hives all over me. I must say “boy what fun.”  Hopefully  today will be a better day for me. At this time I have not been able to do any sewing since I came back from vacation so thought I would share a recipe with you today.

I stumbled across the recipe when I was on the Mayo Clinic website and decided I would give it a try. So about three weeks ago, I did try it out and it was good and had a lot of flavor. I forgot to take a picture when I tried out the recipe, please forgive me! The recipe was written by the Mayo Clinic.

Dietitian’s tip: These meatless soft tacos are stuffed with sauteed vegetables and topped with smoky salsa. To make it a meal, serve with Spanish rice, a tossed green salad with red wine vinegar dressing and cantaloupe cubes.

By Mayo Clinic staff

Serves 4


    • 1 tablespoon olive oil
    • 1 medium red onion, chopped
    • 1 cup diced yellow summer squash
    • 1 cup diced green zucchini
    • 3 large garlic cloves, minced
    • 4 medium tomatoes, seeded and chopped
    • 1 jalapeno chili, seeded and chopped
    • 1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn
    • 1 cup canned pinto or black beans, rinsed and drained
    • 1/2 cup chopped fresh cilantro
    • 8 corn tortillas
    • 1/2 cup smoke-flavored salsa


In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat. Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened — about 20 seconds per side. Repeat with the remaining tortillas. To serve, divide the tortillas among individual plates. Scoop an equal amount of the vegetable mixture onto each tortilla.  Top each with 2 tablespoons of the salsa. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 2 tacos
Calories 298 Cholesterol 0 mg
Protein 9 g Sodium 195 mg
Carbohydrate 52 g Fiber 9 g
Total fat 6 g Potassium 809 mg
Saturated fat 1 g Calcium 153 mg
Monounsaturated fat 3 g

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