Squash and Corn Tacos - mds.CulinaryMedicine.org

Ingredients

• 1 cup, shredded Cabbage, raw (thinly sliced)
• 1 large Green onions (thinly sliced crosswise)
• 1 tsp. Dijon mustard
• 1 Tbsp. Nonfat Greek Yogurt
• 1 tsp. Lemon zest (minced)
• 1/2 lemon yields Lemon juice
• 3 tsp. Olive oil (divided)
• 6 ounces Yellow squash (one medium cut into 2 inch wedges)
• 1 tsp. Smoked paprika
• 1/2 large ear Corn, sweet, yellow, raw (kernels cut from cob) (or 1/2 cup frozen corn, defrosted)
• 1 medium White or yellow onions (diced)
• 1 tsp. Chili powder
• 1/2 tsp. Ground cumin
• 1 tsp. Salt Free Creole Seasoning
• 1/8 tsp. Salt
• 1/2 cup Water
• 1/2 15 ounce can Canned no salt added pinto beans (about 3/4 cup drained and rinsed)
• 6 tortilla, medium (approx 6 inch dia) Corn tortillas (soft or crispy)
• 3 Ounces Reduced fat monterey jack cheese (grated)