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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 tomatoes, roughly chopped
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 cup canned black beans, rinsed and drained
- 1 teaspoon oregano
- 1/4 teaspoon freshly ground black pepper
- cayenne pepper, to taste
- 8-10 warm corn tortillas
- 1/4 cup tomatillo (green) salsa
- 8 teaspoons grated Monterey Jack cheese
View Full Recipe at Chef Tom Cooks !
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1431g | |
| Calories 1690 | |
| Calories from Fat 494 | 29% |
| Total Fat 56.34g | 70% |
| Saturated Fat 8.54g | 34% |
| Trans Fat 1.05g | |
| Cholesterol 17mg | 6% |
| Sodium 240mg | 10% |
| Potassium 5601mg | 160% |
| Total Carbs 246.42g | 66% |
| Dietary Fiber 53.5g | 178% |
| Sugars 32.33g | 22% |
| Protein 67.27g | 108% |
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