INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 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
INSTRUCTIONS
- Add olive oil to a medium skillet and place over medium heat. Next add in garlic, onion, jalapeño, zucchini and corn; sauté 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 calabacita 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
Recipe by: Ambitious Kitchen
