Triple Veggie Threat: Calbacita Tacos

In a month full of tacos, this is the second recipe Im bringing you and Im super excited about them.

Last weekend I was in Sun Valleya part of Los Angeles I never venture intoto gather some home supplies. While I was shopping and browsing aisles of countertop options, I realized I hadnt eaten ALL day and needed food ASAP. I looked at good ol Yelp and found a place with really good reviews that was located in a Chevron gas station.

I was a little reluctant, mainly because I thought it might be a chain restaurant, but after we entered the Chevron and I took a look at peoples plates (and there were a lot of people!), and my initial worries vanished. The food was DELICIOUS. I ended up with a veggie burrito (people raved about it) and it was filled with the best tasting sautéed zucchini. I was so grateful that the veggie option wasnt an afterthought, instead it was the star of the menu.

Inspired by this meal, I decided to season zucchini, squash and corn with spices and salt. I like to salt zucchini at the end of the cooking so they dont release too much water. I also dont like cooking it down too much. The filling is flavorful and easy to throw together. I like to garnish it with some cotija cheese, some fresh cilantro and I love burning the edges of my tortillas just a little bit. That extra char flavor is my favorite.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.