Wondering what to make for lunch today, I searched my vegetable bin in the refrigerator and came up with a zucchini, an ear of corn, cremini mushrooms, grape tomatoes, and an onion.
I decided to pull that all together to sauté and make tacos on corn tortillas. This is a great lunch or dinner if you want a vegetarian meal and if you leave the goat cheese off, a vegan meal.
I started with a tablespoon of olive oil that I heated in a medium size skillet over medium-high heat. To that, I added the zucchini, onion, mushrooms and corn. I added a healthy pinch of kosher salt and a few grinds of the pepper mill. I waited to add the tomatoes until the very end. I didn’t want them wilted, but did want them warm. This only took about 7 minutes to sauté, which made for a quick lunch (or dinner, if that’s what you’ll be making these yummy tacos for).
While the vegetables were cooking, I used that time to heat my tortillas over the open flame on an empty burner.
As I was putting my tacos together, I started with a handful of arugula on the bottom of each shell. To that, I spooned in enough mixture to fill the shell, topped it with a dollop of salsa and some goat cheese. Oh boy, these were delish!
Ingredients (for Two Servings)
1/2 large zucchini, cut into thin slices
a few slices of onion
8 ounce container cremini mushrooms, quartered
ear of corn, shucked, corn removed from cob
20 grape tomatoes, cut in half
1 tablespoon olive oil
4 corn tortillas
- Slice zucchini, part of an onion, grape tomatoes and cut the mushrooms. Shuck the corn and remove the kernels from the cob.
- Heat oil over medium-high heat. Add zucchini, corn, onion and mushrooms. Sprinkle kosher salt and pepper over vegetables. Sauté for 5-7 minutes.
- Add tomatoes and let heat through.
- Warm tortillas on stove-top burner (if you have a gas stove).
- Add arugula to bottom of each tortilla. Spoon vegetable mixture over arugula and top with salsa and goat cheese.
Until next time, Kris