Tuesday, July 17, 2012

Firecracker Veggie Taco Filling

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!

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