My Menu Blog

1 lb. sliced mushrooms (white or brown), divided
2 medium zucchini or yellow squash, diced (about 2 cups)
2 cloves garlic, finely chopped
½ cup hot salsa, divided
8 corn tortillas

1. Heat an oiled skillet, preferably iron, over med. high heat.
2. Add half the mushrooms and sprinkle with salt and pepper. Cook, without stirring, for 5 min., until golden brown on the side, about 5 min.
3. Remove the mushrooms, and repeat the process with the remaining half. Return the cooked mushrooms to the pan, add the zucchini and garlic, and cook, stirring occasionally, until squash is just tender, about 2 min. Stir in half the salsa.
4. Stack the corn tortillas on a microwave-safe plate, cover with a paper towel and heat in the microwave for 30 sec., or until warm.
5. Serve the tortillas, filling and remaining salsa separately and let everyone assemble their own tacos.

1 med. onion, chopped
2 garlic cloves, minced
1 tbs. canola oil
2 cans (15 oz. each) black beans, rinsed and drained
1 can (14 ½ oz.) diced tomatoes
1 can (4 oz.) chopped green chilies
1 tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. pepper
8 flour tortillas, warmed
½ cup shredded cheese
1 ripe avocado

1. Saute onion and garlic in oil.

2. Stir in black beans, tomatoes, chilies and seasonings. Bring to boil.

3. Reduce heat and simmer, uncovered, 3-5 min.