Veggie Tacos

Veggie Tacos

Serves 4.

I totally forgot about the goat cheese -- gah!  It would've added so much.  Next time, because there WILL be a next time, I'll be remembering the goat cheese.  Otherwise, this is a good vegetarian option to have on your taco bar next time you have a group over for dinner.
Again, as per usual (sorry, readers!), check the link below to see some better pics than what I've offered you...
Source: Honest Cooking

8 fresh corn tortillas (white or yellow)

3 tbsp olive oil

4 garlic cloves

1 zucchini chopped into small cubes

1 can cooked black beans

1 cup corn (fresh or frozen)

1 avocado, sliced

Pinch of salt

1 tsp. cumin powder

1/2 tsp. chili powder

Handful of cilantro

4 oz goat cheese (optional)

In a saucepan, heat olive oil over medium-high heat.  Add garlic and cook for a couple of minutes.  Reduce heat to low and add zucchini, corn, salt, cumin and chili powder.  Cook for 5 minutes, stirring occasionally.  Add black beans. Cook until warmed through, should take more than five minutes.

Remove from heat, add cilantro and goat cheese if using.  Taste for seasoning.

To assemble, scoop a couple of tablespoons into the middle of each tortilla, add a couple of thin slices of avocado, and a squirt of sriracha (or hot sauce of choice) fold tortilla over and eat immediately.