Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Vegan | Gluten Free
- 2 shallots
- 2 poblano peppers
- 3 medium zucchini
- 1 cup cherry tomatoes
- 1 ear of corn
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh cilantro leaves
- 8 corn tortillas
- Guacamole and salsa, for serving
To prep: Thinly slice the shallots. Cut the poblano into quarters lengthwise. Remove the core and seeds then slice crosswise into thin pieces. Thinly slice the zucchini into rounds. Halve the tomatoes. Shave the corn from the cob.
In a large skillet, heat the oil over medium heat. Add the shallots and poblanos and cook, stirring often, until tender, about 5 minutes. Add the zucchini and cook, stirring, until tender, about 5 minutes. Stir in the tomatoes, corn, salt, and pepper and cook, stirring, for about 3 minutes, until heated through. Stir in the cilantro.
To heat the tortillas, using tongs, hold a tortilla over the flame of your stove. Flip so both sides are slightly charred but still pliable. Repeat with all of the tortillas and keep them warm in towel.
Fill the tortillas with the vegetable mixture and top with guacamole and salsa.
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