Serenade Vegetable Tacos

  • Yield: 6 servings


1 (24-count)packages (4-inch) wonton wrappers
1small zucchini, trimmed and halved
1medium red pepper, seeded and quartered
2small carrots, trimmed and halved
2tablespoons olive oil
1teaspoon chopped fresh garlic
1/2medium onion, diced
1/2cup diced green papaya
1/2cup fresh corn kernels (about 1 small ear)
2cups finely chopped green cabbage
-- Salt and finely ground black pepper
2tablespoons chopped fresh cilantro
2cups cooked pinto beans (or good-quality canned beans), drained and rinsed
1cup tomato salsa (preferably fresh)



  1. Preheat the oven to 325°F.
  2. Place each wonton wrapper over a small, overturned metal bowl to form a cup shape and bake for approximately 5 minutes each, or until crisp. Remove from the oven and set aside to cool until ready for serving.
  3. Slice the zucchini, red pepper, and carrots into ¼-inch slices on a mandoline or by hand.
  4. Preheat a wok for 30 seconds, until medium hot. Add the olive oil, garlic, and onion and cook for 1 minute. Add the zucchini, red pepper, carrots, papaya, corn, and cabbage, season with salt and pepper, and cook for 4 minutes or until the onion is slightly tender. Remove the vegetables from the heat. Add the cilantro, toss, and keep warm.
  5. To assemble, warm the pinto beans and put a small amount in the bottom of each wonton cup. Top with the sautéed vegetables and some salsa, and serve.
Author Note: You can use smaller wonton wrappers to make these as finger foods or passed hors d’oeuvres at a party. 
From I Love Corn by Lisa Skye/Andrews McMeel Publishing