Meatless Monday recipe from Marilu's table * Veggie tacos

Are you looking for a quick vegan meal that's a little different from the norm? This is it.

The tacos go together in a about 20 minutes (really), and extra filling can be stored in the fridge for a few days for an even quicker meal later. The flavor is "taco" but there's no tomato, which makes these tacos unique.

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Veggie Tacos

Blue * Serves 4

2 Tablespoons olive oil

3/4 pound zucchini, trimmed and diced

3 scallions, chopped

2 teaspoons chili powder

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1 15-ounce can pinto beans, drained and rinsed

2 cups frozen corn, thawed under running water and patted dry

2 cups baby spinach, chopped

3/4 cup salsa verde (tomatillo salsa)

8 whole-grain tortillas

Lime wedges, optional

Heat oil in skillet, add zucchini and scallions, cook for 5 minutes. Add spices, cook 1 minute. Stir in beans, corn, spinach and salsa, cook 3-4 minutes or until spinach is wilted. Heat tortillas on a hot griddle or in a hot frying pan (no oil). Keep the tortillas warm by wrapping them in foil and keeping them in the oven.

Spoon 1/3 cup taco mixture into the middle of a tortilla, and fold to eat. Serve with lime wedges.