Tuesday, August 9, 2011

Summer Lunch

Zucchini-Bean-Goat cheese Tacos


3 Tblsp. extra-virgin olive oil
2 yellow onions sliced into rounds
5 garlic sliced thinly
1 Italian zucchini, sliced thinly into rounds
1 cup canned cannellini beans, drained and rinsed
Salt and pepper
8 white corn tortillas
1/3 cup soft goat cheese, crumbled

Preheat the oven to 350 degrees (for warming the tortillas)

1. Heat oil in skillet over medium heat. Cook onions until soft. Add garlic and cook for another minute. Stir in the zucchini and let cook until almost soft. Add the beans, salt, and pepper; cook until zucchini is soft and beans are warmed through. Season with salt and pepper to taste.
2. Wrap four or five tortillas in tin foil and place on baking sheet. Warm them for about 10 minutes in the preheated oven.

Spoon a half cup of the bean mixture on tortillas, sprinkle with crumbled goat cheese, and enjoy!

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