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
- )
- 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.
vegetable oil, fresh white, white onion, garlic, tomatoes, zucchini, black beans, epazote, freshly ground black pepper, corn tortillas, salsa, grated monterey
Taken from www.epicurious.com/recipes/food/views/zucchini-and-corn-tacos-354249 (may not work)