Soft tacos with Southwestern Vegetables

I got this recipe off of the Mayo Clinic website! I really enjoyed it and so did my husband. The kids ate it, but probably didnt LIKE it nearly as much as us parents did! Very good and very healthy too. I love the different colors. I served it w/brown rice and some refried beans (my kids love refried beans)...I made a double batch and had a TON left over, so I just put it in the freezer and I'm hoping it will be just fine for the next time we have them!


1 tablespoon olive oil
1 medium red onion, chopped (i didnt use red, they are too strong for me)
1 cup diced yellow summer squash (i dont like yellow squash, so i just doubled the zucchini)
1 cup diced green zucchini
3 large garlic cloves, minced
4 medium tomatoes, seeded and chopped
1 jalapeno chili, seeded and chopped
1 cup fresh corn kernels (cut from 2 ears of corn) or 1 cup frozen corn
1 cup canned pinto or black beans, rinsed and drained (I LOVE black, so thats what i used)
1/2 cup chopped fresh cilantro
8 corn tortillas (I used the white corn)
1/2 cup smoke flavored salsa (I used just regular salsa)

In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the veggies are tender-crisp, about 5 minutes. Add cilantro

To serve, divide tortillas among individual plates. Spread an equal amount of the vegetable mixture on each tortilla. Top with salsa....I warmed up the tortillas in the micro for like 15 seconds before putting everything on. Also, I added a tiny bit of cheese on top with the salsa too.

Enjoy!