Vegetarian Tacos With Zucchini

This recipe, slightly adapted, is originally from Sunset Magazine. I have had this recipe for decades. The filling is a little strong, but once you add the garnishes such as cheese, sour cream, tomatoes and lettuce, it's perfect.

• Ready In: 45 mins
• Serves: 4-5

Ingredients

• 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

Directions

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.