Heat oil in a large skillet of medium-high heat. Add the zucchini, squash, mushrooms, onion, and garlic to the pan. Sprinkle with salt, pepper, and cumin.
Let cook, stirring occasionally, until the veggies are cooked and lightly browned. Add the salsa, corn, and oregano to the pan. Stir to combine.
Reduce heat to low and let cook for 10-15 minutes. Top with cilantro just before serving.
Assemble tacos and enjoy!
Ingredients:
1 Tablespoon Olive oil
1 roughly chopped zucchini or
1 roughly chopped summer squash
1/2 medium onion, chopped
8 ounces (227g) mushrooms; quartered (I used Baby Bella)
1 garlic clove, minced
Optional: 1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (I omitted the jalapeno, but used a spicy salsa)
Salt and pepper to taste
1-2 teaspoons ground cumin
Pinch of ground oregano
1/2 cup salsa
1/2 cup frozen corn
corn tortillas; heated
fresh cilantro; chopped, plus additional for garnish
Optional Toppings:
shredded cheese, Greek yogurt or sour cream, shredded lettuce, tomatoes, avocado
Instructions:
Heat olive oil in a large skillet over medium-high heat. Add the zucchini, squash, onion, mushrooms, and garlic to the pan. Sprinkle with salt, pepper, and cumin. Stir occasionally until the vegetables are cooked and lightly brown. Add the corn, salsa, and oregano. Stir to combine. Reduce heat to low and let cook for 10-15 minutes. Add cilantro just before serving and assemble your tacos with your desired toppings.
Enjoy!
Related Recipes:
Black Bean and Quinoa Enchilada Bake
