Chili Tacos

[mos]

Here’s a great house-warming present — a baking sheet, $15 gift certificate, and the following recipe…
Chili Tacos
1 zucchini, cubed
1 yellow squash, cubed
1 sweet potato, peeled and cubed
1 jalapeno, de-seeded and finely chopped
1/2 red onion, chopped
2 tbs olive oil
1 tbs chili powder, divided
1/2 cup green olives, rinsed and finely chopped
14.5-oz can diced tomatoes
15-oz can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tbs non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Heat oven to 400°.
Mix together the zucchini, squash, sweet potato, jalapeno, red onion with the olive oil, half the chili powder, and place on a baking sheet. Bake for 15 min, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 min, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 sec, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.

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