Corn & Zucchini Tacos Recipe
- 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
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 and squash; cook until tender, 10 to 12 minutes; season with salt.
Add corn, beans, oregano and pepper. Season with a dash of cayenne pepper, or more to taste. Cook 3 minutes.
Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.
Serves 4-6