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Zucchini and Corn Tacos

  • 4servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil, divided

  2. 2 cups fresh white or yellow corn kernels

  3. 1 cup chopped white onion

  4. 3 cloves garlic, finely chopped

  5. 4 medium tomatoes, roughly chopped

  6. 3 medium zucchini, diced

  7. 1 cup canned black beans, rinsed and drained

  8. 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped

  9. 1/4 teaspoon freshly ground black pepper

  10. 8 warm corn tortillas

  11. 1/4 cup tomatillo (green) salsa

  12. 8 teaspoons grated Monterey Jack cheese (or queso fresco )

Instructions Jump to Ingredients ↑

  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.

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