You are here: Home » Recipes » Serenade Vegetable Tacos Serenade Vegetable Tacos Recipe by Our Cookbook Collection Yield 6 servings A wonderfully aromatic taco recipe chock-full of fresh vegetables and spices, courtesy of Restaurant Serenade in New Jersey. PrintEmail Ingredients 1 package (24-count) (4-inch) wonton wrappers1 small zucchini, trimmed and halved1 medium red pepper, seeded and quartered2 small carrots, trimmed and halved2 tablespoons olive oil1 teaspoon chopped fresh garlic1/2 medium onion, diced1/2 cup diced green papaya1/2 cup fresh corn kernels (about 1 small ear)2 cups finely chopped green cabbage Salt and freshly ground black pepper2 tablespoons chopped fresh cilantro2 cups cooked pinto beans (or good-quality canned beans), drained and rinsed1 cup tomato salsa (preferably fresh) Instructions Preheat the oven to 325F. 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. Slice the zucchini, red pepper, and carrots into ¼-inch slices on a mandoline or by hand. 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. 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. Recipes reprinted with permission from I Love Corn by Lisa Skye (Andrews McMeel Publishing).