Remember being a kid when taco night meant ground beef with taco seasoning and cheese? That was one of the first meals my mom let me make solo. It’s one of those nostalgic foods that I will always love. These aren’t those tacos, but as I get older, I totally get why my mom made tacos. They’re so easy! We used to joke that if we had to eat any kind of food forever it would probably be Mexican food, and not much has changed! Tacos are one of my favorite easy weeknight dinners, especially in summer. So I made these super easy Summer Veggie Tacos.
The great part about these is that the filling can be used in a million different ways. Try enchiladas, burritos, on top of a salad, in a burrito bowl. Seriously, these tacos have so much potential, and they’re packed with so many seasonal summer veggies.
I really want to teach people to adapt things when they can, so get creative with this recipe! If you don’t have zucchini, but you have summer squash, that works, too. You can sub black beans or any other type of bean. Any ingredient can be substituted, and this is such a good way to use up that lone zucchini at the back of your fridge. I’m the kind of person who throws vegetables past their prime into anything in an attempt not to waste, stopping just short of mold. At least I don’t throw things away!
Let’s get started on this recipe. I used a seasoned cast iron skillet, but you can use a nonstick skillet or any other large skillet.
To start, saute your cilantro stems (reserving the leaves) along with the onion and bell pepper in olive oil over medium high heat. We want these vegetables to have a little color so don’t be afraid to use some heat. To me, charring can be good, especially on the zucchini. After the onion becomes translucent, add the zucchini and the spices, giving it a stir. Saute until the zucchini begins to soften. Then add the frozen corn and the drained and rinsed beans. Cook for just one minute more.
Once the corn is no longer frozen, turn off the burner and set aside.
I like to heat my tortillas over a gas burner. It’s easier than you think! Just heat your burner to medium low heat, and place the tortilla over the grate resting over the flame. Cook for about one minute on each side. Each side should start to brown and then you flip.
If you don’t have a gas burner, that’s fine. You can heat the tortillas for 1-2 minutes per side in a large skillet over medium high heat.
I like to serve these with salsa, sliced radishes, queso fresco, sliced avocado, and cilantro leaves.
See the full recipe below.
Summer Veggie Tacos
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Author: Tastemaker Blog
Recipe type: Entree
Serves: 4
Ingredients
- 1 tbsp olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- half bunch of cilantro, stems diced, leaves chopped
- 2 zucchini, diced
- 2 tsp cumin
- 1 tsp kosher salt
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 1 cup frozen corn
- 15 oz can pinto beans, drained and rinsed
- handful of sliced radishes
- 1 cup queso fresco, crumbled
- sliced avocado for serving
- corn tortillas
- salsa for serving
Instructions
- In a large nonstick skillet, add the olive oil and heat to medium high heat. Add the pepper, onion, and cilantro stems and cook, stirring frequently, until the onion is translucent. Add the zucchini, cumin, salt, garlic powder, oregano, and paprika, and stir, cooking for an additional 3-5 minutes or until the zucchini starts to soften. Add the frozen corn and beans. Cook an additional 1-2 minutes, stirring.
- To heat the tortillas, place them directly over a gas burner on medium low heat. Heat for one minute on each side. If you don't have a gas stovetop, heat a large nonstick skillet over medium high heat. Place several tortillas in an even layer on the skillet. Cook each side 1-2 minutes until the edges slightly brown.
- Serve the tacos with sliced avocado, salsa, the reserved cilantro leaves, queso fresco, and sliced radishes.
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