Veggie Bean Tacos

• 2 cups fresh corn
• 2 tablespoons canola oil, divided
• 4 medium tomatoes, seeded and chopped
• 3 small zucchini, chopped
• 1 large red onion, chopped
• 3 garlic cloves, minced
• 1 cup black beans, rinsed and drained
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 corn tortillas (6 inches), warmed
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup salsa verde
• 1 medium ripe avocado, peeled and thinly sliced
• Reduced-fat sour cream, optional

1. In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
2. Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.

fresh corn, canola oil, tomatoes, zucchini, red onion, garlic, black beans, fresh oregano, salt, pepper, corn tortillas, shredded monterey jack cheese, salsa verde, avocado, sour cream

Taken from www.tasteofhome.com/recipes/veggie-bean-tacos/ (may not work)