Veggie Tacos with Queso Fresco

Veggie Tacos with Queso Fresco makes 8 to 10 tacos

• 1 white potato, chopped
• 1 red bell pepper, chopped
• 1/2 yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon canola or grapeseed oil
• 1 zucchini, chopped
• 1 yellow/summer squash , chopped
• 1/2 cup sweet corn kernels
• 1 cup black beans, drained (if using a can of beans rinse before use)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 8 to 10 corn tortillas
• 4 ounces queso fresco, crumbled*
• chopped cilantro for garnish
• lime wedges

* Queso fresco is a Mexican farmers style cheese. I find it at my local grocery store but I live in Texas where queso fresco is popular. It can also be found at specialty markets.

Heat oil in a large skillet over medium heat. Place potato, onion, red bell pepper, and garlic in the skillet and saute until the potatoes are browned and al dente, about 8 to 10 minutes.

Once the potatoes are browned, add squash, zucchini, corn, beans, chili powder, salt, and cumin to the pan. Stir to combine and saute for 5 minutes until the squash and zucchini are tender. While the vegetables are cooking place the tortillas a few at a time on a griddle or skillet and warm until the tortillas are soft and ready to serve.

To serve, place two large spoonfuls of the sauteed vegetables on a corn tortilla. Top with a large pinch of queso fresco, a squeeze of lime, and cilantro. A few drops of a hot sauce like Piquin or Chalula is always acceptable.