Foryoueats: Summer Veggie Tacos

Name: Foryoueats: Summer Veggie Tacos
Total time: 25 min
Ingredients: Extra virgin olive oil; 1 cup roughly chopped zucchini or summer squash (1 to 2 zucchini or squash, depending on the size); 1/2 medium onion, chopped; 1 clove garlic, chopped; 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped; 1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat); Pinch kosher salt, more to taste; Pinch ground cumin; Pinch ground oregano; 1 small to medium tomato, chopped; 4 corn tortillas; 4 slices cheddar cheese; 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese or substitute feta); Few sprigs fresh cilantro, chopped (OK to include the stems, if small)

foryoueats.com

This recipe for Summer Veggie Tacos combines sautéed zucchini, onion, and chiles with a blend of savory spices, fresh tomato, and two types of cheese for a flavorful and satisfying taco filling....

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Ingredients

Extra virgin olive oil
1 cup roughly chopped zucchini or summer squash (1 to 2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 clove garlic, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Pinch kosher salt, more to taste
Pinch ground cumin
Pinch ground oregano
1 small to medium tomato, chopped
4 corn tortillas
4 slices cheddar cheese
1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese or substitute feta)
Few sprigs fresh cilantro, chopped (OK to include the stems, if small)