These fresh vegetarian tacos with zucchini and corn take advantage of summer’s best produce.
The chipotle-infused refried beans add a layer of heat.
For vegan tacos, skip the queso fresco and add chopped avocado in its place.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Reduce heat to low and keep warm, stirring occasionally, until ready to serve.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Heat a cast-iron skillet over high heat.
(This will leach excess water from the zucchini and keep it crisp.)
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Pat the zucchini dry with paper towels.
Cook, stirring often, until the zucchini is bright green and just tender, about 4 minutes.
Spread a layer of the warm refried bean mixture evenly over each tortilla.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Top evenly with zucchini mixture; sprinkle each with 1 tablespoon queso fresco.
Garnish with cilantro leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
