Veggie Tacos

4 hard corn taco shells OR small corn tortillas

1 ear grilled corn

1 large Mexican gray squash, chopped finely

¼ c chopped fresh cilantro

½ c shredded cabbage

½ avocado

1 small can Herdez salsa

1 tspn chile powder

1 tspn salt

*Optional:  1 tspn chopped garlic 

*Get creative! Add mushrooms, yams, fresh greens, or any vegetable! 

Grill corn and remove kernels from ear. In a sauté pan, cook squash (and garlic if preferred) until translucent and tender. Add corn, salsa, salt, and chile powder. Cook for another 1-2 minutes. Right before you are ready to serve, mix in cilantro. Portion out vegetables in each tortilla or shell, top with shredded cabbage and sliced avocado. Serve with Amy’s Vegetarian Refried Beans! 

Serves 4