Zucchini & Corn Tacos

  • 3 tablespoons vegetable oil, divided
  • 2 cups fresh 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
  • 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 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, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

5 thoughts on “Zucchini & Corn Tacos

  1. Mel & Ryan on said:

    Just made this for dinner with our fresh supply of delicious veggies. We put our own little twist on it by omitting the beans and used shrimp and some diced bacon instead. We also spiced it up with red pepper flakes and cumin. They were killer! Thanks for the inspiration.

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