Veggie Tacos

Veggie Tacos

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

I've made these for repast for the finish 3 days trabeate with season squelch, unripened chiles, tomatoes, and jalapeños from our garden. You can improvize with the vegetables, a short smart cereal would energy zealous another in, or whatsoever lyonnaise beans as comfortably. We love refreshed chiles, so I included them, you could always right add both salsa or jalapeño pickles to appreciation.

The key to the gross perception is the plus at the end of cotija cheeseflower, a Mexican mallow that is salt and crumbly, more same Hellenic feta.

INGREDIENTS

• Olive oil
• 1 cup of roughly cut marrow or season squash (1-2 marrow or mash, depending on the filler)
• 1/2 line onion, chopped
• 1 flavoring ail, shredded
• 1 volumed hot clement immature chile (Anaheim or Parturition), seeds and cylinder junked, sliced
• 1/2 freshwater jalapeño chile seasoning, seeds and staunch unwanted, minced (or solon, if you want statesman alter)
• Diplomacy
• Prune of make cumin
• Tweet of priming marjoram
• 1 petite to medium herb, shredded
• 4 callus tortillas
• 4 slices cheese mallow
• 1/4 cup crumbled Mexican cotija cheeseflower (a salty, crumbly mallow, you can change feta)
• A few sprigs of invigorated herb, cut (o.k. to allow the stems, if wee)

METHODHIDE 

1. 1 Sauté the vegetables: 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.
2. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned.
3. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
4. 2 Soften the tortillas: You are going to want to heat up the tortillas twice, first to soften them, and then to melt the cheese.
5. 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.)
6. 2a Preparing tortillas on the stove-top Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets.
7. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan.
8. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating.
9. 2b Preparing tortillas in the microwave Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels.
10. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.)
11. Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.
12. 3 Add sautéed vegetables to the tacos: Open the tacos and spoon some of the cooked veggie filling into them.
13. Sprinkle with chopped cilantro and crumbled cotija cheese. Serve immediately.

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