Simmered vegetable tacos recipe

Recipe Categories : | Mexican | Chili | Hot & Spicy | Potatoes | Tomatoes | Zucchini | Corn | MAIN INDEX |

Serves : 6

Ingredients :

• 2 cups corn kernels
• 5 medium red or white potatoes, scrubbed and cut out into ¼" pieces (about 1½ lb )
• 1 large onion, cut into ¼" dice
• 3 medium zucchini, trimmed and cut into ¼" dice
• 6 medium tomatoes, coarsely chopped into ½" pieces
• 1 jalapeño chili, stemmed and minced
• 1 tbsp fresh oregano leaves or 1 tspn dried oregano
• 1½ tspn salt
• ¾ cup white wine
• ¼ cup coarsely chopped cilantro leaves
• 12 warm flour tortillas
• 1 cup sour cream

Preparation and Cooking Instructions :

1. Combine the corn, potatoes, onion, zucchini, tomatoes, jalapeño, oregano, salt, and wine in a large nonreactive pot.
2. Set the pot over medium-high heat and cook, stirring once or twice, for 15 minutes, or until potatoes are done.
3. Stir in the cilantro and remove from the heat.
4. Serve immediately, scooped into a warm tortilla and topped with the sour cream.