Ingredients

The following ingredients have 1 Servings
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 jalapeno, seeded and diced
  • 1 small zucchini, quartered
  • Kernels from 1 ear of sweet corn
  • 1/4 teaspoon cumin
  • Freshly ground salt and pepper, to taste
  • 2 large whole wheat tortillas
  • 1/2 cup Go Veggie Vegan Mexican Shreds

Instruction

  • Add olive oil to a medium skillet and place over medium heat. Next add in garlic, onion, jalapeno, zucchini and corn; saute for 5-6 minutes or until onion begins to soften and become translucent. Stir in cumin and salt and pepper. Remove from heat and set aside in a bowl.
  • In the same skillet, add another teaspoon of oil or spray with nonstick cooking spray. Add 1 whole wheat tortilla and then most of the calabacitas mixture. Top with Go Veggie cheese shreds then top with the other tortilla. Cook 2-4 minutes or until the side is golden brown. Flip tortilla to the other side and cook until golden brown and cheese is melted.
  • Cut into 4 large slices or 6 medium slices. Serves 2 people. Serve with salsa and guacamole.