We've been eating a lot of meat lately -- pork and ham and sausage. So I thought a lighter, vegetarian dinner might be just the thing. I sautéed red onion in olive oil and then added in chopped garlic and sliced mushrooms. After those cooked down a bit I added in a handful of chopped grape tomatoes and several diced zucchini along with a good dose of oregano and marjoram. I covered the skillet and let the vegetables cook together for about 10 minutes until the zucchini was tender and then added in chopped cilantro and a can of drained pinto beans and seasoned again with salt and pepper. After the mixture cooked for about 3 more minutes I scooped it into warm tortillas and topped them with fresh guacamole (very simple just avocado, lime juice, salt and pepper) and feta cheese.
Light, delicious, and if you ask me . . . better with corn.
I'll be buying these tortillas again.