Ingredients
Scale
- 1 teaspoon olive oil
- 1 small zucchini, chopped
- 1 – 3 cloves garlic, chopped
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 jalapeno or other hot pepper (optional), seeded and chopped
- 1/2 cup sweet corn
- 1/2 cup black beans (optional)
- 1 – 2 cups pre-cooked taco meat
- 1/2 – 1 cup shredded Mexican blend of cheeses
- Fresh romaine lettuce leaves (from the heart of the lettuce), for taco “shells”
- On the side: Fresh, chopped tomato, hot sauce and/or salsa, plain Greek yogurt (or sour cream), Guacamole, fresh cilantro leaves
Instructions
- Heat the olive oil in a frying pan over medium heat. Add the chopped zucchini, garlic and onion and saute until the onion is soft and translucent. Add the bell pepper and jalapeno and saute a few more minutes until the peppers are soft.
- Stir in the sweet corn, black beans and taco meat and cook until all is hot. Stir in about half the cheese and stir until melted.
- Scoop this hot mixture into your lettuce leaves, sprinkle with a little more shredded cheese and top with your choice of toppings. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.