- 8 Old El Paso™ Taco Boats™ Soft Flour Tortillas
- 2 bags Old El Paso™ Mexican Rice (88541)
- 1 tablespoon canola oil
- 1 small red onion
- 2 cloves garlic
- 4 small zucchini
- 1 small red pepper
- 2 ears corn
Step 1 Preheat the oven to 325°F.
Step 2 Prepare the rice according to package directions. Once cooked, lightly fluff with a fork and set aside.
Step 3 Thinly slice the red onion.
Step 4 Mince the garlic.
Step 5 Heat the canola oil in a large frying pan and add the onion and garlic. Over medium heat cook until lightly softened, about 3 minutes.
Step 6 While the above mixture is cooking prepare rest of the vegetables.
Step 7 Gently cut the kernels off of the corn cobs.
Step 8 Dice the zucchini into small pieces.
Step 9 Thinly slice the red pepper.
Step 10 Add the vegetables to the onion mixture, stir and cook over medium heat for 6 minutes.
Step 11 Place the Stand ‘N Stuff tortillas on a baking sheet and place in the oven for 5 minutes.
Step 12 Place the Stand ‘N Stuff flour tortillas on a serving place and evenly divide the rice among them.
Step 13 Top with the veggie mixture.
Step 14 Serve with salsa on the side.
Expert TipsUse a bread knife to remove the kernals from the corn cob, by gently running it down each side.
Use canola oil as it will not overpower the farm fresh flavors of this recipe.