1/2 red bell pepper, chopped
1/2 large onion, chopped
1 zucchini, chopped
1 mild green chili, chopped
1 jalapeno, minced
1 cup frozen or fresh corn (roasted is extra yummy!)
1/2 to 1 cup salsa
1 t cumin
1 T oregano
salt and pepper
cheddar or jack cheese (optional)
cotija cheese (Mexican cheese similar to feta)
Cut up your veggies. Really, any veggies would be good here so definitely get creative!
If you are roasting your corn, drizzle it with olive oil, salt and pepper and put it in a 400 degree oven for 15-20 minutes, stirring occasionally.
Heat up your olive oil over medium heat then throw in your veggies, sprinkle with cumin, oregano and salt, and saute for 10 minutes or so.
Add in the roasted corn but if you decide to just saute it with the veggies, add it in the last few minutes. Then stir in the salsa. let it simmer for a minute or two, then turn the heat to low.
Slice your cheddar and crumble your cotija if you are using.
Heat up oil in a pan on medium high heat, the more you use the crispier the tortillas will get but they don't need to be drowning in it. Let the tortilla cook flat for about 30 seconds. Lay your cheese slices on half and spoon some veggies over the cheese. Fold the tortilla over the veggies and let cook for about a minute. Flip the taco on the other side and cook an additional minute or until desired crispiness.
Pinto beans make a good side. I will share this recipe soon because these beans were awesome!!!