The idea of tacos sounded really good to me the other night, but I wanted something different than our usual lentil taco filling.  This filling came together on the fly, but was so good that we will be having it again and again.

Bean & Zucchini Tacos

1 can pinto beans, drained and rinsed

1 small zucchini, diced

1 onion, chopped

1 small jalapeño, minced

2 cloves garlic, minced

1/4 cup jarred salsa, any kind will do

2 tsp chili powder

1 tsp cumin

Juice of half a lime (about 1 TB)

S&P to taste

In a medium skillet, saute the onions in about 1 TB of olive oil until tender.  Add the zucchini, jalapeño and garlic and cook for another few minutes, until the zucchini begins to get tender.  Add the spices, salsa and beans and cook until the liquid from the salsa has reduced down to a thick paste.  Remove from heat and add the lime juice.  Taste, and season with S&P.

We had ours topped with some homemade guacamole.  This was an awesome dish!  We will definitely be having this again really soon.  For those concerned about the use of the jalapeño, the heat level of this was a mild.  I could have used more to suit my taste, actually, but I was scared to use too much and blow my taste buds out.

I’ve had the idea for taquitos swimming around in my head for a while and I decided that tonight was the night to try out a recipe. I made up a batch of my corn and black bean salsa and used that as my taquito filling. It’s pretty simple, really, just put a spoonful in the center of a corn tortilla, roll it up, seal the edge with a little canola oil and brush the entire outside with more canola oil. Bake at 425 degrees for 20 to 30 minutes until the outside of the tortilla is crispy. Matt said they were “delicious,” so I will definitely be making these again soon (probably really soon since I have so much filling leftover). The best part is that I used 2 fresh ears of corn in place of the frozen corn, since it is so abundant right now.

My tortillas were a little on the dry side, so they ended up splitting open when I was rolling them up (as you can see here). It certainly didn’t effect the taste any, just made them a little less pretty.

We topped ours with some homemade guacamole. Doesn’t get much easier than this: mash up one ripe avocado with the juice of 1 lime. Mix in some diced red onion, tomato, jalapeño (I was very conservative with the jalapenos here after our “firey” quesadillas), and some chopped cilantro. Season with S&P according to taste.