Soft Tacos with Vegetables

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 1 cup diced summer squash
• 1 cup diced green zucchini
• 3 cloves garlic, minced
• 4 medium tomatoes, seeded and chopped
• 1 jalapeno chile, seeded and chopped
• 2 ears corn, kernels from (1 cup frozen)
• 12 cup fresh cilantro, chopped
• 1 cup canned pinto beans or 1 cup black beans, rinsed
• 8 corn tortillas

1. Heat oil in large skillet; add onion and cook until tender.
2. Add squash, stir and continue cooking about 5 minutes.
3. Add garlic, half of the tomatoes and all of the chili.
4. Reduce heat to medium-low and cook until flavorful.
5. Add corn kernels; stir and cook until kernels are tender crisp.
6. Add the cilantro, the remaining tomatoes and beans.
7. Stir together and remove from heat.
8. Warm the tortillas on a hot, dry skillet.
9. Fill each with the vegetable mixture.
10. Top with salsa and serve.

olive oil, red onion, summer squash, green zucchini, garlic, tomatoes, jalapeno chile, corn, fresh cilantro, pinto beans, corn tortillas

Taken from www.food.com/recipe/soft-tacos-with-vegetables-67300 (may not work)