Vegetarian Taco Salad / Taco Filling

• 4 taco shells, bowls How to Make Baked Taco Salad Shell Bowls
• 1 zucchini, cut into pieces
• 34 cup corn (or half a 14-oz can rinsed and drained)
• 12 cup black beans (half a 15-oz can black beans)
• 1 green chili pepper, diced
• 14 cup diced onion
• 1 teaspoon minced garlic (2 cloves)
• 3 tablespoons olive oil
• 1 teaspoon Mexican seasoning
• 1 cup romaine lettuce, shredded
• 1 cup iceberg lettuce, shredded
• 2 tomatoes, finely diced
• 12 cup black beans (half a 15-oz can black beans)
• 34 cup corn (or half a 14-oz can rinsed and drained)
• 34 cup fresh cilantro, shredded
• 12 cup cheddar cheese, shredded
• 12 cup monterey jack cheese, shredded

1. For the cooked veggies, dice the green chile with the zucchini and put into a good bowl for tossing.
2. If using frozen corn, measure about 1/2 cup.
3. If using canned, rinse and drain the contents and put half into the bowl.
4. Rinse and drain the can of black beans, put half the can's contents into the bowl too.
5. Add the onion into the bowl.
6. In a small bowl, mix the olive oil, garlic, with the Mexican/taco seasoning to make a marinade.
7. Add this marinade to the bowl, and toss well to coat all the veggies.
8. Pour the bowl's contents into a large frying pan to sautee everything until browned and tender, about 8 minutes or so.
9. Because I have only one frying pan, I have to do this bit by bit.
10. Put the cooked veggies into the same bowl (or a new one if you like).
11. In another large bowl suitable for salad tossing, put in the lettuces, tomato, cilantro, and cold corn and black beans, toss well to mix.
12. Arrange the cold veggies in the edible taco bowls.
13. Add the cooked veggies to the taco bowls.
14. Top with the cheeses.

taco, zucchini, corn, black beans, green chili pepper, onion, garlic, olive oil, seasoning, romaine lettuce, iceberg lettuce, tomatoes, black beans, corn, fresh cilantro, cheddar cheese, cheese

Taken from www.food.com/recipe/vegetarian-taco-salad-taco-filling-412600 (may not work)