Recipe - Veggie Soft Tacos

1 One half cup Shredded zucchini
1 One half cup Shredded yellow squash
1 cup Chopped red bell pepper
One half cup Chopped onion
One fourth cup Red wine vinegar
1 teaspoon Vegetable oil
One half teaspoon Ground cumin
One fourth teaspoon Salt
1/8 teaspoon Pepper
8 8 inch flour tortillas
1 15 ounce can black beans;
rinsed & drained
1 cup Navy beans; (canned), rinsed
&
; drained
One fourth cup Water
One half teaspoon Chili powder
One fourth teaspoon Salt
One fourth teaspoon Garlic powder
One fourth teaspoon Crushed red pepper
One half cup Shredded Monterey jack
cheese; (2 oz)
One half cup Shredded Cheddar cheese; (2
oz)

Combine first 4 ingredients in a medium bowl. Combine vinegar and next 4
ingredients; pour over vegetable mixture and toss gently. Set aside.

Wrap tortillas in foil; bake at 350 _ for 15 minutes or until thoroughly
heated.

Combine black beans and next 6 ingredients in a medium saucepan. Bring to a
boil over medium heat. Reduce heat and simmer, uncovered, for 3 to 5
minutes or until most of the liquid evaporates, stirring occasionally.

Spoon One fourth cup bean mixture down center of each tortilla. Spoon vegetable
mixture evenly over bean mixture using a slotted spoon. Sprinkle evenly
with cheese. Fold opposite sides of tortillas over filling and secure with
toothpicks. Serve immediately.

Recipe by: Southern Living

Converted by MM_Buster v2.0l.