Zucchini, Corn and Potato Tacos

Categories: sandwiches-tacos

Ingredients

• 1 med, potato, cut into1/2 inch cubes
• 1 cup coarsely chopped carrots
• 12 corn tortillas
• 1 med. chopped onion
• 1 clove garlic, minced
• 1 Tbsp. olive or vegetable oil
• 1 small zucchini cut into thin bite-size strips
• 1 cup fresh or frozen whole kernel corn
• 1 Tbsp. chili powder
• 1/2 cup salt
• 1/8 tsp. black pepper
• 8 oz. firm tofu, cut into 1/2 inch cubes
• 1 cup shredded cheddar and/or Monterey Jack
• cheese
• Fresh cilantro
• Bottled salsa
• Sour cream
• Peeled avocado slices

Directions

1. In a covered medium saucepan, cook the potato and carrot in a small amount of boiling water for 7 to 8 minutes or just until tender; drain and set aside. Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 to 15 minutes.
2. Meanwhile, in a large skillet cook and stir onion and garlic in hot oil over medium heat for 2 minutes. Add zucchini and corn; cook and stir for 3 minutes more. Add chili powder, salt and pepper. Cook and stir for 1 minute more. Gently stir in potato-carrot mixture and tofu. heat through. Fill tortillas with vegetable mixture. If desired, garnish with cilantro sprigs. Pass cheese with tacos. If desired, serve with salsa, green onions and sour cream and avocado.

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