Veggie Tacos

Ingredients:

2 T olive oil
3/4 pounds zucchini, trimmed and diced
3 scallions, trimmed and diced
2 t chili powder
1/4 t ground cumin
1/4 t dried oregano
1/4 t salt
1/4 t pepper
1 can (14/5 ounces) pinto beans, drained and rinsed
1 can (8 3/4 ounces) corn, drained and rinsed
2 c baby spinach, chopped
3/4 c salsa verde
1 package hard taco shells
2/3 c crumbled cotija cheese (or queso blanco)
lime wedges

Directions:

1. Heat oil in large nonstick skillet over medium to medium-high heat. Add zucchini and scallions and cook 5 minutes. Add chili powder, cumin, oregano, salt, and pepper. Cook 1 minute.

2. Stir in beans, corn, spinach, and salsa. Cook 3-4 minutes or until spinach is wilted.

3. Meanwhile, heat taco shells per package instructions. Spoon about 1/3 cub veggie mixture into taco shell and sprinkle with a little cheese. Add a squeeze of lime and serve.