You may not be able to have fireworks at your weekend get together, but these spicy veggies will really heat things up. Don't worry, you can make them more like a sparkler than a firecracker if heat isn't your thing! These are easy and like most of our recipes, lend themselves to endless substitutions. I brought this to a gathering over the weekend and even the committed meat eaters loved them! Of course you can add meat of your choice as one of your variations.
Firecracker Veggie Tacos
1 medium zucchini-or 2 small or ball zucchini
1 medium yellow squash or 2 small or ball squash
1 medium onion chopped
1 large sweet pepper of your choice or 2 small peppers
3 ears of cooked corn with kernals removed or 1 can or bag of corn
6 cups of chopped greens, I used Swiss chard, stems removed
fresh diced tomatoes-I used 1 HUGE tomato, but you can use what you have, even cherry tomatoes
1 hot pepper of your choice-I used poblano but any will work -optional
2 garlic cloves minced
1/4 cup of lime juice
1/2 tbsp ground cumin
1 packet of your favorite taco seasoning, or equivalent amount of homemade seasoning mix
2 cans of white kidney beans, also called cannellini beans
In a deep skillet heat 2 tbsp olive oil over medium-high heat. Add zucchini, squash, onions, peppers, greens, and corn. Let cook for 10 minutes stirring occasionally. Add tomatoes, garlic, lime juice, cumin and let cook for another 5 minutes. Add drained beans and taco seasoning and 1/2 cup water. Stir and let simmer until well blended and ready to serve or place in crock pot, add another 1/2 cup of water and set on low heat until ready to serve. You can fill taco shells or use as a nacho topping or dip! Serve with your favorite taco toppings. Guacamole, Greek yogurt, or sour cream, salsa, fresh cilantro, chopped black olives, etc...So good!