Zucchini And Corn Tacos

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons vegetable oil, divided
• 2 cups fresh corn or 2 cups corn kernels
• 1 cup chopped onion
• 3 garlic cloves, 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)
• 1/4 teaspoon fresh ground black pepper
• 8 warm corn tortillas
• 1/4 cup tomatillo salsa (green)
• 8 teaspoons grated monterey jack cheese (or queso fresco)

Recipe

• 1 heat half of oil in a large skillet over high heat. toast corn 5 minutes, stirring; season with salt. remove corn; set aside. heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. cook onion, stirring, until it caramelizes, 5 minutes. add garlic; cook 1 to 2 minutes. add tomatoes; cook 10 minutes. add zucchini; cook until tender, 10 to 12 minutes; season with salt. add corn, beans, epazote and pepper. cook 3 minutes. split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.