You may have noticed that we eat a lot of tacos around here. That is partly because tacos are delicious. Who doesn't like tacos? It's like not liking kittens (I'm a dog person and even I love kittens). The other reason we eat a lot of tacos is because we (a) often have leftover bits of something-or-other that we need to use up and (b) tacos are super fast. Tacos: economical and low maintenance.
Notes: If you don't have leftover zucchini innards, you can just substitute 2 small zucchini.
I had leftover stuffing from the zucchini boats, so my tacos have rice in them. It will make the tacos more filling, but if you're not a fan of multiple starches, you can leave the rice out.
Tacos are a wonderful excuse to try different kinds of cheese. We experimented with mahon this time. It was great!
Ingredients:
1 box taco shells
2 small zucchini (or leftover zucchini innards)
1 cup cooked rice
2 tablespoons tomato paste
1 15 oz. can black beans
1/2 bag of frozen corn
4-5 cloves of garlic
1 small onion
1 small bunch cilantro
1 tablespoon chili powder
1 tablespoon cumin
10 or so dashes hot sauce
5 oz. mahon cheese (or manchego, or your favorite taco cheese)
2 tablespoons butter
Salt
Pepper
Directions:
Heat the oven to the temperature listed on the instructions for the taco shells (usually 325 or 350).
Dice the zucchini and the onion and mince the garlic. Roughly chop the cilantro. Rinse and drain the beans.
In a large skillet, heat butter on medium high until it melts. Stir in the chili powder and cumin to form a loose paste. Add the zucchini, garlic, and onion. Sautee until tender. Season with salt and pepper. Add in the rice, beans, corn, tomato paste, and hot sauce. Stir to combine and turn the heat back to medium.
Heat the taco shells for about 5 minutes (follow the box directions). While the taco shells are heating, grate your cheese.
When the shells are done, fill them up and top them with cheese. Enjoy!
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