Zucchini and Corn Tacos
A delicious vegetarian taco filling made with fresh corn, zucchini, black beans, and tomatoes, topped with tomatillo salsa and Monterey Jack cheese. These Mexican-inspired tacos combine seasonal vegetables for a healthy and flavorful meal.
Ingredients
- •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 medium tomatoes, roughly chopped
- •3 medium medium zucchini, diced
- •1 cup canned black beans, rinsed and drained
- •4 leaves leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
- •¼ teaspoon freshly ground black pepper
- •8 pieces warm corn tortillas
- •¼ cup tomatillo (green) salsa
- •8 teaspoons grated Monterey Jack cheese (or queso fresco)
Cooking Instructions
- 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.
35 min
