Zucchini and Corn Tacos
Summary
| Yield | |
|---|---|
| Source | Epicurious |
| Prep Time | 30 minutes |
Description
Refreshing light summer tacos .
Ingredients
- 3 T vegetable oil, divided
- 2 c fresh corn kernels
- 1 c chopped onion
- 3 cloves garlic, chopped
- 4 medium tomatoes, roughly chopped (use cherry tomatoes if you like)
- 3 medium zucchini, diced
- 1 c black beans
- 4 leaves epazote (or 1 tsp fresh oregano)
- 8 warm corn tortillas
- 1 c tomatillo salsa
Instructions
8 teaspoons grated Montery Jack cheese (or queso fresco)
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.