Veggie tacos

*obviously all amounts can be changed. this was how much I did to feed 5 of us. no leftovers
 2 T. olive oil
1 T. butter
1/2 yellow onion diced
3 small red potatoes diced
2 t. minced garlic
1/2 -1 red bell pepper diced ( I didn't have a bell pepper but if I had one would add it, but delish w/o)
1/3 of a zucchini diced
1/3 of a yellow squash diced
1/2 c. (heaping) corn (I used frozen)
1 c. black beans
small handful cilantro minced

Spice to taste:
Salt
Pepper
Garlic powder
Cumin
Chili powder
Parsley
Oregano


shredded cheese
sour cream
lime wedges
salsa
corn tortillas

In large skillet over med heat, melt butter and oil, and  saute onion, potato, bell pepper and garlic. Salt and pepper. cook about 8-10 min or until potatoes are brown and al dente. throw in the frozen corn at about 8 min and stir. you may need to add a little more oil or butter at this point. Add the squash, zucchini, and beans and cook for another 3-4 min. Salt, pepper, and other spices. once everything is hot remove from heat and stir in the cilantro.

To serve: scoop a spoonful onto a heated corn tortilla. top with cheese, sour cream, salsa and a squeeze of lime. the lime is a MUST!!