Title: Veggie Soft Tacos
Categories: Veg01
Yield: 8 servings

1 1/2 c Shredded zucchini
1 1/2 c Shredded yellow squash
1 c Chopped red bell pepper
1/2 c Chopped onion
1/4 c Red wine vinegar
1 ts Vegetable oil
1/2 ts Ground cumin
1/4 ts Salt
1/8 ts Pepper
8 8 inch flour tortillas
1 15 oz can black beans;
-rinsed & drained
1 c Navy beans; (canned), rinsed
-&
; drained
1/4 c Water
1/2 ts Chili powder
1/4 ts Salt
1/4 ts Garlic powder
1/4 ts Crushed red pepper
1/2 c Shredded Monterey jack
-cheese; (2 oz)
1/2 c Shredded Cheddar cheese; (2
-oz)

Combine first 4 ingredients in a medium bowl. Combine vinegar and next 4
ingredients; pour over vegetable mixture and toss gently. Set aside.

Wrap tortillas in foil; bake at 350 _ for 15 minutes or until thoroughly
heated.

Combine black beans and next 6 ingredients in a medium saucepan. Bring to a
boil over medium heat. Reduce heat and simmer, uncovered, for 3 to 5
minutes or until most of the liquid evaporates, stirring occasionally.

Spoon 1/4 cup bean mixture down center of each tortilla. Spoon vegetable
mixture evenly over bean mixture using a slotted spoon. Sprinkle evenly
with cheese. Fold opposite sides of tortillas over filling and secure with
toothpicks. Serve immediately.

Recipe by: Southern Living

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