1 teaspoon olive oil
2 cloves garlic, minced
1/2 yellow onion, diced
1 jalapeno, seeded and diced
1 small zucchini, quartered
Kernels from 1 ear of sweet corn
1/4 teaspoon cumin
Freshly ground salt and pepper, to taste
2 large whole wheat tortillas
1/2 cup Go Veggie Vegan Mexican Shreds


1.Add olive oil to a medium skillet and place over medium heat. Next add in garlic, onion, jalapeno, zucchini and corn; saute for 5-6 minutes or until onion begins to soften and become translucent. Stir in cumin and salt and pepper. Remove from heat and set aside in a bowl.
2.In the same skillet, add another teaspoon of oil or spray with nonstick cooking spray. Add 1 whole wheat tortilla and then most of the calabacitas mixture. Top with Go Veggie cheese shreds then top with the other tortilla. Cook 2-4 minutes or until the side is golden brown. Flip tortilla to the other side and cook until golden brown and cheese is melted.
3.Cut into 4 large slices or 6 medium slices. Serves 2 people. Serve with salsa and guacamole.

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