Soft tacos with southwestern vegetables

Directions

In a large saucepan, heat the olive oil over medium heat.

Add the onion and cook until soft.

Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes.

Stir in the garlic, tomatoes, jalapeno, corn kernels and beans.

Cook until the vegetables are tender-crisp, about 5 minutes.

Add the cilantro and remove from the heat.

Heat a dry, large frying pan (without a nonstick surface) over medium heat.

Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the remaining tortillas.

To serve, divide the tortillas among individual plates.

Spread an equal amount of the vegetable mixture on each tortilla.

Top each with 2 tablespoons of the salsa.

Serve immediately.