Vegetarian Tacos With Zucchini

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons oil
• 1 onion, diced
• 1 garlic clove, minced
• 3/4 lb zucchini, diced
• 1 1/2 tablespoons flour
• 8 ounces vegetable broth
• 3 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 15 (16 ounce) cans pinto beans, rinsed and drained
• 1 1/2 cups corn
• salt, as needed
• 8 -12 corn tortillas or 8 -12 flour tortillas, as needed
• 3 diced tomatoes, as needed
• 4 cups shredded lettuce, as needed
• 2 cups grated cheese, as needed
• 16 ounces sour cream, as needed

Recipe

• 1 in a large saucepan or a dutch oven put the oil, onion, garlic and zucchini.
• 2 stir-fry the mixture over medium-high heat until it is 3/4 cooked.
• 3 add 1 1/2 table. flour and blend.
• 4 slowly stir in the vegetable broth.
• 5 add the chili powder and ground cumin and mix again.
• 6 bring the mixture to a boil, and then reduce heat to low.
• 7 add the pinto beans and the corn.
• 8 simmer for 10-15 minutes, stirring occasionally until everything is tender and much of the liquid has evaporated.
• 9 add salt to taste.
• 10 the mixture will thicken somewhat as it cools.
• 11 to assemble, put the hot filling in either corn or flour tortillas and top with grated cheese, diced tomatoes, shredded lettuce and sour cream.