Delicious Vegie Street Tacos

Vegetarian Street Tacos are one of my husband's favorite things that I make. For being vegetarian, they are surprisingly hearty and full of flavor. This may be the cheapest healthy meal that I make.

Ingredients:
1 potato
2 zucchinis
Canola oil
Corn tortillas
Mexican blend cheese (We only use about 1/2 to 3/4 cup in this recipe, but its up to your taste and budget)
1-2 Adobo peppers in sauce (if you like it hot)*
Ground cumin and garlic salt to taste

Serves 2

Chop your potatoes into small bite size pieces. The smaller you chop them, the quicker they will cook. Heat some canola oil in your pan over medium high heat. Add the potatoes, ground cumin, and garlic salt. While this is cooking, chop the zucchini into bite size half-moons. Let potatoes cook 5 more minutes. Add the zucchini. Let everything cook while stirring occasionally. Cook until all of the vegetables are fork-tender.

If you like spicy food, transfer the vegetables to a cooler dish. Chop the Adobo peppers and stir into the vegetables. DO NOT add the Adobo to a hot pan. The fumes will burn your nose and eyes. I learned this the hard way.

Serve in corn tortillas with cheese on top. My husband likes to eat these with black beans on the side.

If you have leftovers, then you can create a casserole for something different. Just layer the vegetables, corn tortillas, and cheese in a casserole dish and broil in the oven until the cheese melts.

*Adobo peppers are smoked red chili peppers in a can found in the Mexican food section of your grocery store.