Sunday, September 25, 2011

Recipe: The Easiest Veggie Tacos EVER (Hunger Challenge 2011)

It never ceases to amaze me how many great meals I've made with leftover veggie scraps over the years.  You know, those odds & ends that you might have leftover from making a stew or a large salad; the ones that you might consider useless after awhile. 

But as I've shown here on PGEW time & time again, those little scraps come in very handy.  From salads to soups, all those little bits-of-this and pieces-of-that can add up to some fabulous dishes - and clear some valuable space in your fridge's crisper!

My latest creation isn't anything groundbreaking or new - after all, veggie tacos seem to be all over the place nowadays - but it's something I hadn't realized that I prepared as often as I do.  And with good reason: these little tacos are filling without being loaded with fat, and 100% delicious.  They're also extremely versatile, allowing you plenty of flexibility to use whatever your favorite veggies may be.  For my Hunger Challenge edition, I used the last of my zucchini from my last farmer's market run, as well as some fresh corn, tomatoes and some of the beans I'd cooked up on Day 1 of the challenge.  It was a nice late summer combination, but again, feel free to use whatever veggies you like most. 

Did I mention these are also ridiculously inexpensive to make?  Two of these little tacos will only set you back about $0.98 without the cheese, and about $1.48 with cheese.  Not bad when you're trying to make ends meet - financial ones and the tail ends of all those veggies.  :)

The Easiest Veggie Tacos EVER (makes 2 tacos; total cost: $1.48)

1 small zucchini, chopped
1 Roma tomato, chopped
1/2 c corn
1/2 c cooked black beans
1/2 c diced red onion
Pinch of salt & pepper
Pinch of ground cumin
1 t cooking oil (or a small amount of cooking spray)
1 pepper jack cheese stick, grated (optional)
Salsa, sour cream, etc. (optional)

1.  In a small skillet, heat the oil over medium high heat.  Add the onion and cook for about 1 minute, until it starts to turn translucent.

2.  Add the zucchini, corn, black beans and seasonings, and cook for 2 minutes, so that the zucchini softens a bit but is not mushy.  Remove from heat.

3.  Heat the tortillas until soft.  Spoon equal amounts of veggies onto each one and add the diced tomatoes.  Sprinkle with a small amount of grated cheese, add your favorite taco toppings, and enjoy!

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