Lately I have been trying to eat healthier and also consume less meat. I love tacos and veggies so it is only natural to combine the two. This recipe was inspired by a vegetarian taco recipe that I found in Real Simple magazine.

1 tablespoon olive oil
1 medium zucchini, chopped
1 1/2 teaspoons chili powder
Kosher salt
black pepper
2 cups frozen corn, thawed
5-ounce package baby spinach
8 small flour tortillas, warmed
3/4 cup crumbled fresh goat cheese
3/4 cup salsa

Heat the oil in a nonstick skillet over medium-high heat. Add the zucchini, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Saute for about 3-4 minutes or until the zucchini is tender. Add the corn and cook another 2 minutes. Add the spinach and 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss until the spinach is wilted. Fill each tortilla with the veggie mixture, goat cheese and salsa.

Serves 4