WOYP Day #33 - Mexican Veggie Soft Tacos

I make Mexican food once every few weeks as we all enjoy it. I sometimes make it elaborate by making Salsa from scratch and with Guacamole too. But some days I keep it simple and quick with what I have in my pantry. I'm usually well stocked with the usual suspects - canned black beans, tortillas, salsa for these impromptu taco nights. The key to a good taco is to build layers of flavor, so every bite is as delicious as the next. 

You will need:

6-8 Soft Corn or flour Tortillas (6”)
1 (8oz) can Black beans
1/2 tsp Cumin powder
Salt to taste
1/4 cup shredded sharp Cheddar cheese
Red bell pepper Corn Rice (recipe below)
1 onion sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 Zucchini, cubed
2 Jalapeños sliced
1 tbsp Spicy Taco seasoning or Cumin powder
2 tbsp Vegetable oil
1/2 cup Salsa (from a jar)

Prepare the beans:

Pour the contents of the can into a small saucepan. Add cumin powder and little salt. Bring to a simmering boil. Roughly mash the beans with a potato masher to make a rough paste.

Red bell pepper Corn Rice: 

You will need:
1 cup cooked white rice
1/4 cup chopped red bell pepper
3 tbsp Yellow corn
2 tbsp butter
2 pods Garlic, chopped
1 tbsp chopped Cilantro
1 tsp Lime juice
Salt to taste

Heat oil in a pan. Add the garlic and saute until fragrant. Add the bell pepper and cook until soft. Season with salt to taste. Stir in the yellow corn and white rice. Combine and cook for a minute. Drizzle lime juice and top with the cilantro. Serve  warm.

Prepare the veggies: 

 
I normally use Cumin powder when prepping veggies for Fajitas. I remembered having bought Spicy Taco Seasoning several months ago, so tried it this time. The veggies tuned out flavorful.

Heat oil in  pan, add the onions and saute for a minute. Add 1/4 tsp Taco seasoning (or Cumin powder)Season with salt.  Remove to a plate. Add the bell peppers red and then green,  saute until done and add taco seasoning. Remove to a plate once done. Top with chopped cilantro. Add little more oil if needed and add cook the cubed Zucchini. Season with salt and taco seasoning. Make sure to to overcook the zucchini, it softens fairly quickly. Remove to a plate. Heat remaining oil and sauté the Jalapeños until softened.

Warm the Tortillas - On a pan, cook the tortillas for 30 seconds on each side. Keep warm in a box until ready to serve.

Assemble Tacos - 

 
To assemble, take a warm tortilla, spread the mashed black beans, Top with zucchini, onions, bell peppers and prepared red bell pepper corn rice. Top with salsa, sliced jalapeños and shredded cheese. Serve right away.