Vegetable Tacos

I know it's December and all, but I made these guys back in the summertime when zucchini and corn were cheap. 

Those were the days. 

These tacos make a wonderful quick meal without using the oven and are delicious and really healthy. And no one ever said you can't have good tacos in the winter as well.

Word to the wise: the filling for these only stays good for 1-2 days (a sad surprise for us leftover fiends), so plan to eat them pretty quickly.

Photo from Trainer Momma

Vegetable Tacos

Source: Trainer Momma (with some modifications)

2 tsp olive oil
2 cups frozen corn kernels
1 large zucchini, diced
1 1/2 cups grape tomatoes, quartered (or just diced roma tomatoes if you're on a budget)
1/3 cup chopped red onion (could also use green onion)
1/4 cup fresh cilantro
2 Tb lime juice
1/2 tsp salt
refried black or pinto beans
corn tortillas (you can use flour if you'd rather)
Monterey jack cheese, shredded or queso fresco, crumbled (optional)

In a large skillet add olive oil, corn and zucchini and saute over medium-high heat for 3-5 minutes. Transfer to a large bowl.

Add tomatoes, red onion, cilantro, lime juice and salt. Mix until blended. Set aside.

Heat refried beans in microwave or stovetop until heated through. Warm corn tortillas briefly in a dry skillet until pliable. Top with 2 Tbsp. warm refried beans and 1/3 cup of the vegetable mixture. Top with cheese if desired.