Soft tacos with southwestern vegetables

• 1 tablespoon olive oil
• 1 medium red onion chopped
• 1 cup yellow summer squash diced
• 1 cup zucchini diced
• 3 large garlic cloves minced
• 4 medium tomatoes seeded and chopped
• 1 each jalapeno pepper seeded and chopped
• 1 cup corn fresh, cut from about 2 ears of corn
• 1 cup black beans rinsed and drained
• 1/2 cup cilantro chopped fresh
• 8 each corn tortillas (6-inch)
• 1/2 cup salsa smoke-flavored

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion and cook until soft.
3. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes.
4. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans.
5. Cook until the vegetables are tender-crisp, about 5 minutes.
6. Add the cilantro and remove from the heat.
7. Heat a dry, large frying pan (without a nonstick surface) over medium heat.
8. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side.
9. Repeat with the remaining tortillas.
10. To serve, divide the tortillas among individual plates.
11. Spread an equal amount of the vegetable mixture on each tortilla.
12. Top each with 2 tablespoons of the salsa.
13. Serve immediately.

olive oil, red onion, yellow summer, zucchini, garlic, tomatoes, jalapeno pepper, corn fresh, black beans, cilantro, corn tortillas, salsa smokeflavored

Taken from recipeland.com/recipe/v/soft-tacos-southwestern-vegetab-48973 (may not work)