Zesty Veggie Tacos

• 1 whole Onion, Quartered And Sliced Thin
• 4 cloves Garlic, Minced
• 1- 1/2 pound Crimini Mushrooms, Sliced Thin
• 2 whole Zucchini, Sliced Thin
• 2 whole Summer Squash, Sliced Thin
• 1 teaspoon Salt
• 1 Tablespoon Cuban Seasoning
• 2 teaspoons Ground Cumin
• 1/4 teaspoons Chipotle Chile Powder
• 4 Tablespoons Butter, Divided
• 6 whole Corn Tortillas, Or Double The Amount If Serving 2 Per Serving
• 1- 1/2 cup Crumbled Panela (or Queso Fresco)

1. Chop the veggies and leave in separate piles.
2. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
3. Place 1 tablespoon of butter in a large skillet and heat to hight heat.
4. Once the butter is melted, add the onions and garlic.
5. Saute for 1-2 minutes until just barely soft.
6. Remove from the skillet and add 2 tablespoons of butter.
7. Once the butter is melted, add the mushrooms and saute and stir until brown and cooked through, about 5-8 minutes.
8. Remove and add the last tablespoon of butter to the skillet.
9. Add the zucchini and summer squash to the skillet.
10. Saute and stir for 2-3 minutes until golden, but just barley cooked through and still firm.
11. To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies.
12. Top each taco with a generous sprinkling of crumbled panela cheese.
13. Serve warm.

onion, garlic, crimini mushrooms, zucchini, summer, salt, cuban seasoning, ground cumin, chile powder, butter, corn tortillas, panela

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/zesty-veggie-tacos/ (may not work)