- 2 tablespoons olive oil (we used extra-virgin olive oil)
- ¾ pound zucchini, trimmed and diced
- 3 scallions, trimmed and sliced
- 2 teaspoons chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon salt (we used table salt)
- 1/8 teaspoon pepper (we used freshly ground black pepper)
- 1 can (14 ½ ounces) pinto beans, drained and rinsed
- 1 can (8 ¾ ounces) corn, drained and rinsed
- 2 cups baby spinach, chopped
- ¾ cup salsa verde (we used our Roasted Tomatillo Salsa)
- 1 package (4.6 ounces) hard taco shells or 12 soft corn tortillas (we used hard taco shells)
- 2/3 cup crumbled farmer cheese or queso blanco (we used queso fresco)
- Lime wedges
- Take a large nonstick skillet out and pour the oil in, setting the heat to somewhere between medium to medium-high. Once the oil’s hot, toss in the zucchini and scallions, cooking for 5 minutes. Add in the chili powder, cumin, oregano, salt and pepper, stirring constantly for one minute.
- Add the beans, corn, spinach and salsa to the skillet, stirring to combine. Continue to stir for 3 to 4 minutes or until the spinach has wilted (ours took less than 3 minutes)
- While the spinach is getting wilted, heat up your taco shells or tortillas in the microwave for 45 seconds or however long the package they came in says to. Spoon roughly 1/3 cup of the vegetable mixture into each taco shell, sprinkling the cheese on afterwards and squeezing the lime wedge over the taco. Only thing left to do now is to eat it !
We did have to season this with some kosher salt to bring out the maximum flavor in the dish. This really does taste the best once you have the cheese and lime juice with the taco filling. Choosing to go with the hard tacos shells gave the dish a crunch that’d be missing otherwise.
Recipe source unknown.
Take care everybody !