Baked Zucchini and Bell Pepper Tacos

These don't make for a great photo, but they were tasty. They also annoyingly broke down the seams of the taco shells, so they were messy to eat. What can you do?



Slightly Modified a She Likes Food Recipe | Makes: 6-8 tacos | Time: ~30 min.


Ingredients

1/2 teaspoon olive oil

1 medium #zucchini, diced

1 medium red #bellpepper, diced

1/4 small yellow onion, diced

S&P

1/2 (15 ounce) can #refriedbeans

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp paprika

10–12 corn tortillas


Instructions

Heat oven to 450 degrees F.  In a large pan, add olive oil, diced veggies, salt and pepper. Cook veggies until softened, 5-7 minutes.


Add veggies to a large mixing bowl, along with the refried beans and spices.  Mix until combined.


Heat corn tortillas until just softened (either in the microwave or on the stovetop) and add about 1/4 cup of the bean mixture to one half of the corn tortilla.  Fold the other half over and pat down to make sure everything is sealed in.


Place the tacos onto a large pan and bake until browned and crispy, about 10 minutes, flipping once.


Let cool for a few minute and top with whatever you like: salsa, avocado, crema, etc.

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