Use up fresh produce for a filling, delicious, vegetarian meal.
Beyond these tacos, use your stash of prepped vegetables infrittatas,pastas, quesadillas, and more.
More Taco Recipes to Try
Dont stop with veggie tacos!
Sally Vargas
Try these other tasty taco recipes.
Summer Veggie Tacos
Packaged corn tortillas vary in quality.
Look for a thick tortilla, it will hold up better in the cooking.
Sally Vargas
Add the zucchini, onions, garlic, green chilies, and jalapeno to the pan.
Sprinkle with salt and cumin.
Stir to coat the vegetables with the oil in the pan.
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Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned.
Stir in the chopped tomatoes and oregano, reduce the heat to low.
Let gently cook for several minutes while you are preparing the tortillas.
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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.
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In both methods, you will work in batches.
Let the tortilla heat until it develops little bubbles of air pockets.
Heat until cheese is melted, then remove from pan.
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Spread out 2 tortillas on the paper towels.
Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds.
The tortillas should develop air pockets.
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(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.)
Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese.
kick off the tacos and spoon some of the cooked veggie filling into them.
Sprinkle with chopped cilantro and crumbled cotija cheese.
