Recipe and Photography by Meredith Steele
Deliciously healthy with a hint of spice, these Veggie Tacos with Queso Fresco are the ultimate go-to meal when fending off a hungry crowd. Just a quick sauté of some fresh, early fall produce, and you’re on your way to a quick and easy meal.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
1 tablespoon canola or grapeseed oil
1 russet potato, diced
1/2 yellow onion, diced
1 red bell pepper, diced
1 clove garlic, minced
1 yellow squash, diced
1 zucchini, diced
1/2 cup sweet corn kernels
1 cup black beans, drained (if using canned, rinse)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon dried oregano
8 to 10 corn tortillas
4 ounces queso fresco, crumbled
Chopped cilantro for garnish
Heat oil in a large skillet over medium heat. Place potato, onion, red bell pepper and garlic in the skillet and sauté until the potatoes are browned and al dente, about 8 to 10 minutes.
Once the potatoes are browned, add yellow squash, zucchini, corn, beans, chili powder, cumin, salt and oregano to the pan. Stir to combine and sauté for 5 minutes until the squash and zucchini are tender.
While the vegetables are cooking place the tortillas a few at a time on a griddle or skillet and warm until the tortillas are soft and ready to serve.
To serve, place two large spoonfuls of the sautéed vegetables on a corn tortilla. Top with a large pinch of queso fresco, a squeeze of lime, and cilantro. A few drops of a hot sauce like Cholula is always acceptable for those who like a little heat.