This dish is a flavorful, healthful and filling vegan entrée. It’s easy and economical enough to make for your family every week, yet delicious enough to serve for company. Your guests won’t miss will miss the meat!

Makes 6 soft tacos

Ingredients
Beans
1/2 medium onion, diced
1 clove garlic, minced
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup vegetable broth

Corn & Squash
½ medium onion, diced
1 clove garlic, minced
1 cup fresh or frozen corn kernels
4 medium or 5 small zucchini, diced

Toppings and Assembly
1 jar your favorite salsa (Fresh mild roasted green salsa is excellent here! Look for fresh salsa in the refrigerated section of your natural foods store.)
1-2 medium tomatoes, seeded and diced
1-2 avocados, peeled, pitted and diced
Fine sea salt to taste
Freshly ground black pepper to taste
1 package soft whole wheat tortillas (I like 365 organic whole wheat tortillas from Whole Foods Market.)

Directions
1. Make the beans. In a medium saucepan, warm 2 tablespoons water over medium-high heat and sauté the onion until soft and slightly golden, about 5-7 minutes, adding more water as necessary, a tablespoon at a time. Add the garlic and cook another 2 minutes. Add the beans, cumin, oregano and vegetable broth, heat for a couple of minutes and then turn down to low. Season with a pinch of salt and pepper.
2. Make the corn and squash. In a large non-stick skillet, warm 2 tablespoons water over medium-high heat and add the onion, garlic, corn and squash and season with a pinch of salt and pepper. Cook over medium-high heat, tossing only occasionally (or flipping with a spatula) until vegetables are golden brown. Allowing the vegetables to brown will create a smoky flavor.
3. Warm the tortillas: If you have a gas stove and a pair of metal tongs, simply put each tortilla directly on the burner set on a medium flame for about 10 seconds per side or until warm and toasted. Flip with tongs and set aside. Alternatively, simply warm in a dry skillet. Use a spatula or tongs to flip.
4. To assemble: Place a bit of beans (drain with slotted spoon) and squash and corn in the center of each warm tortilla. Add a bit of salsa, tomato and avocado, fold in half like a taco and enjoy!

Recipe by Emily Webber, 2009.