Zucchini, Corn and Potato Tacos

I know I have not posted in a long time...my bad! I have had a ton of other things on my mind lately, but this morning, I am hungry! So, I thought it was time I posted a new recipe and maybe actually cook it myself!

Doesn't this look yummy??

I got this from Yahoo Recipes a long time ago, submitted by Better Homes and Garden Magazine.

Zucchini, Corn and Potato Tacos

Ingredients

1 medium potato, cut into 1/2 inch cubes (1 cup)

2 medium carrots, chopped (1 cup)

12 taco shells

1 tablespoon olive oil or cooking oil

1/2 cup chopped onion

1 clove garlic, minced

1 small zucchini, (about 6 oz) cut into matchstick sticks (about 1 1/4 cup)

1 cup fresh or frozen whole-kernel corn

1 tablespoon chili powder

1/2 teaspoon salt

1/8 teaspoon pepper

8 ounces firm tofu, cut into 1/2 inch cubes

1 cup shredded cheddar and/or Monterey Jack cheese (4 oz)

salsa (optional)

sliced green onions (optional)

sour cream and/or peeled avocado slices (optional)

Directions:

1. In med saucepan, cook potato and carrots, covered in a small amount of boiling water until just tender, about 7-8 minutes; drain and set aside. If desired, heat taco shells according to package directions.

2. Meanwhile, in a large skillet, heat oil; cook and stir onion and garlic in hot oil over med heat for 2 minutes.

3. Add zucchini and corn, cook 3 minutes more. Add chili powder, salt and pepper. Cook and stir for 1 more minute. Add potato and carrot mixture and tofu. Stir gently and heat thru.

4. Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired, serve with salsa, green onion , sour cream and avocado.

This makes 6 servings, 2 tacos per person.

I think I will make this! I am so hungry now! My husband is vegetarian now and I think I need to change up our boring menu!

Enjoy!