Tacos, Enchiladas, Tamales, Tostadas

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 Roasted 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).