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This recipe is a bookmarked from another site. Veggie Tacos

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Yield: 1 Ready in 1 hours

Cuisine: Main Ingredient:

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Original recipe makes 1
Olive oil
1 cupof roughly chopped zucchini or summer squash (1-2; depending on the size)
1/2 mediumonion chopped
1 garlicclove chopped
1 largefresh mild green chile (Anaheim or Hatch); seeds and stem discarded, chopped
1/2 freshjalape?o chile pepper; seeds and stem discarded, minced (or more, if you desire more heat)
Salt
Pinch of ground cumin
Pinch of ground oregano
1 smallto medium tomato; chopped
4 corntortillas
4 slicescheddar cheese
1/4 cupcrumbled Mexican cotija cheese (a salty; crumbly cheese, you can substitute feta)
A few sprigs of fresh cilantro; chopped (okay to include the stems, if small)

Veggie Tacos Preparation

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Calories Per Serving: 2186
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