|Vegetable oil||2 Tablespoon|
|Carrots||2 Large, peeled and thinly sliced|
|Onion||1 Large, peeled, finely chopped|
|Garlic clove||1 Large, peeled, finely chopped|
|Chili powder||2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Zucchini||2 , unpeeled and cut in 1/2-inch cubes (About 8 Inch Long)|
|Sweet red pepper||1 , seeded and chopped|
|Green pepper||1 , seeded and chopped|
|Canned corn kernel||7 Ounce, drained (1 Can, 199 Milliliter)|
|Canned kidney beans||19 Ounce, drained (1 Can, 540 Milliliter)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Shredded lettuce||1⁄4 Cup (4 tbs)|
|Sour cream/Yogurt||3 Tablespoon|
Filling: In large skillet, heat oil over medium-high heat.
Stir in carrots, onion, garlic, chili powder, salt, cumin and oregano.
Cook, stirring often, until onion is softened and golden, about 8 minutes.
Stir in zucchini, peppers, corn and kidney beans; cook, stirring often, until zucchini is tender but not soft, about 7 minutes.
Spoon into serving dish.
Meanwhile, place taco shells on baking sheet and place in 350°F (180°C) oven for 5 minutes to warm, if desired.
To serve, let each person spoon some filling into taco shell and top with spoonful of cheese, lettuce and yogurt.