Zucchini and Corn Tacos | view more Recipe

Zucchini and Corn Tacos

  • '3 tablespoons vegetable oil
  • divided'
  • '2 cups fresh white or yellow corn kernels'
  • '1 cup chopped white onion'
  • '3 cloves garlic
  • finely chopped'
  • '4 medium tomatoes
  • roughly chopped'
  • '3 medium zucchini
  • diced'
  • '1 cup canned black beans
  • rinsed and drained'
  • '4 leaves fresh epazote
  • (or 1 teaspoon fresh oregano)
  • finely chopped'
  • '1/4 teaspoon freshly ground black pepper'
  • '8 warm corn tortillas'
  • '1/4 cup tomatillo (green) salsa'
  • '8 teaspoons grated Monterey Jack cheese (or queso fresco)'

  1. Heat half of oil in a large skillet over high heat
  2. Toast corn 5 minutes, stirring; season with salt
  3. Remove corn; set aside
  4. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet
  5. Cook onion, stirring, until it caramelizes, 5 minutes
  6. Add garlic; cook 1 to 2 minutes
  7. Add tomatoes; cook 10 minutes
  8. Add zucchini; cook until tender, 10 to 12 minutes; season with salt
  9. Add corn, beans, epazote and pepper
  10. Cook 3 minutes
  11. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese