I love using fresh vegetables to create simple, delicious meals like this one. Take advantage of in-season fresh corn, zucchini, and tomatoes to make this flavorful dish. Serve it as taco filling - in tortillas, with cheese on top - or, just as a hearty salad. You can make it vegan by substituting soy cheese (or skipping the cheese); make it gluten-free with all-corn tortillas. However you do it, you’ll enjoy the bounty of summer in a colorful dish that’s surprisingly satisfying.
Tip: do all the prep steps the night before, then cook it up in 30 minutes for a quick weeknight dinner!
