Veggie Tacos

Vegetarian tacos with onions, zucchini, tomatoes, green chiles, jalapeños, cheddar and cotija cheeses, and cilantro in corn tortillas.

• Ready In: 25 mins
• Serves: 2
• Yields: 4 tacos

Ingredients

•  olive oil
• 1  cup  of roughly chopped zucchini (1-2 zucchini or squash, depending on the size) or 1  cup  summer squash (1-2 zucchini or squash, depending on the size)
• 1⁄2 medium onion, chopped
• 1  garlic clove, chopped
• 1⁄2  fresh  jalapeno pepper, seeds and stem discarded, minced (or more, if you desire more heat)
•  salt
• 1  pinch ground cumin
• 1  pinch ground oregano
•  medium tomatoes, chopped
• 4  corn tortillas
• 4  slices cheddar cheese
• 1⁄4 cup  crumbled mexican Cotija cheese (a salty, crumbly cheese, you can substitute feta)
• 3  sprigs fresh cilantro, chopped (okay to include the stems, if small)

Directions

1. Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
2. You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.).