Bean 'n' Veggie Soft Tacos

Vegetarian and protein-filled, these Bean 'n' Veggie Soft Tacos are a health-minded chef's dream come true.

What You'll Need

• 1/2 teaspoon ground cumin
• 1/2 cup Italian dressing
• 1 zucchini, shredded
• 1 yellow squash, shredded
• 1/2 red bell pepper, chopped
• 1 small onion, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup water
• 1 teaspoon Adobo seasoning (see Note)
• 6 (6-inch) flour tortillas, warmed
• 1 cup (4 ounces) shredded Monterey Jack cheese with peppers

What to Do

1. Whisk together cumin and 
   1.  Italian dressing in a large bowl. Add zucchini and next 3 ingredients; toss gently. Set aside. 
       
   2. Combine black beans and next 2 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 3 minutes or until thoroughly heated.
       
   3. Spoon zucchini mixture evenly down center of each tortilla. Top evenly with bean mixture and cheese. Roll up tortillas; secure each with a wooden toothpick. Garnish with coarsely chopped fresh cilantro, if desired.
       

   Notes

   • Look for Adobo seasoning in the ethnic section of larger supermarkets. Or create a similar blend with 1/2 teaspoon chili powder and 1/4 teaspoon each of salt, garlic powder, and dried crushed red pepper.
      
   • Warming tortillas in the microwave or oven according to package directions makes them pliable and easy to roll up.