Veggie Tacos

Veggie Tacos
1 to 2 potatos, peeled and cut in 1/2" cubes
2 carrots, peeled and chopped
12 taco shells or tortillas
1 Tbsp olive oil
1/2 cup chopped onion
1 to 2 garlic cloves, minced
1 small zucchini, julienned
1 summer squash, julienned
1 Tbsp chili powder
3/4 tsp cumin
1/2 tsp salt
1 cup refried beans
Boil potatoes and carrots for 7 to 8 minutes or until just tender. Drain and set aside.
Meanwhile, in large skillet heat oil and saute onion and garlic for about 3 minutes. Add zucchini and yellow squash and saute until zucchini is crisp tender. Add potatoes and carrots, chili powder, cumin and salt. Saute one or two minutes more or until heated through.
Fill taco shells or tortillas with vegetables and refried beans. Serve with cheese, salsa and sour cream.
submitted by: Saralynn Jensen