Tacos, Enchiladas, Tamales, Tostadas

Veggie Tacos | Print |
(5 votes, average 4.40 out of 5)

Serves 4

  • 2 medium red or golden potatoes, cut into ½-inch cubes
  • 1 ½ cups sliced mushrooms
  • 2 small zucchini, cut into ½-inch cubes
  • 1 jar (16 ounces) Frontera Corn & Poblano Salsa
  1. Boil potatoes in salted water until tender, about 10 minutes; drain.  In a large hot skillet (filmed with oil) cook mushrooms until wilted, about 2 minutes. Add zucchini and cook until barely tender, about 5 minutes. Stir in potatoes, salsa and salt to taste. Heat through.
  2. Serve in warm tortillas for making soft tacos. Delicious with fresh Mexican cheese (queso fresco).