Ingredients

The following ingredients have 11 Servings
  • 1 teaspoon olive oil
  • 1 medium zucchini, diced
  • 1 medium summer squash, diced
  • 1 medium red pepper, diced
  • 1/2 small yellow onion, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can refried beans, I like to use fat free
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 10-12 corn tortillas
  • Optional toppings: salsa, guacamole, Greek yogurt, cashew cream, hot sauce

Instruction

  • Heat oven to 450 degrees F.  In a large pan, add olive oil, diced veggies, salt and pepper.  Cook veggies until softened, 5-7 minutes.
  • Add veggies to a large mixing bowl, along with the refried beans and spices.  Mix until combined.
  • Heat corn tortillas until just softened (either in the microwave or on the stovetop) and add about 1/4 cup of the bean mixture to one half of the corn tortilla.  Fold the other half over and pat down to make sure everything is sealed in.
  • Place the tacos onto a large pan and bake until browned and crispy, about 10 minutes, flipping once.
  • Let cool for a few minute and top with your favorite toppings!