Soft Tacos with Southwestern Vegetables

This is the recipe for the tacos i made earlier in the week...the pictures are in an earlier post...

1 tablespoon olive oil
1 medium red onion, chopped (i didnt use red)
1 cup diced yellow summer squash
1 cup diced green zucchini (i dont like squash, so i just doubled the zucchini)
3 large garlic cloves, minced
4 medium tomatoes, seeded and chopped
1 jalapeno chili, seeded and chopped
1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn
1 cup canned pinto or black beans, rinsed and drained
1/2 cup chopped fresh cilantro
8 corn tortillas (i used white corn)
1/2 cup smoke flavored salsa (i just used regular salsa!)

In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the veggies are tender-crisp, about 5 minutes. Add cilantro

To serve, divide the tortillas among individual plates. Spread an equal amount of the mixture on each tortillas. top with salsa and serve immediately. (I also added a little cheese on top)