Mexican Zucchini Tacos

Ingredients

• 1 white onion, diced
• 1-2 Tbs veg broth to saute
• 3-4 cloves garlic, minced
• 1 cup corn
• 3 freshly roasted hatch green chiles (or 2 poblanos, or 4 oz can green chile)
• 4 zucchinis, cut into 1/2" cubes
• 1 1/2 cans fire-roasted tomatoes (or 2 large fresh - about 20 oz)
• 2/3 cup Green Chile Sour Cream
• 2-3 Tbs chopped cilantro
• 1/2 tsp cumin
• 1/2 tsp salt
• black pepper to taste

Instructions

1. 1

   Prepare sour cream if using

2. 2

   Saute onion in veg broth until it turns golden

3. 3

   Stir in minced garlic

4. 4

   Stir in corn

5. 5

   Stir in diced green chiles

6. 6

   Stir in diced zucchini

7. 7

   Puree tomatoes in a blender and pour into mixture

8. 8

   Cook 10 minutes over med heat until zucchini just start to soften

9. 9

   Fold in sour cream and cilantro

10. 10

    Season with cumin, salt, and pepper

11. 11

    Stir well and simmer 5 minutes before serving

12. 12

    Serve over corn tortillas and add your favorite garnish