Zucchini and Corn Tacos

Submitted by aronsinvest

"Chef Jimmy Shaw cooks up tacos that stars can enjoy without guilt. Authentic Mexican dishes like this one are flavorful and naturally lowfat, he says. A little cumin and red pepper were added by me."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 8 tacos
• Serves: 4

ingredients

• 3 tablespoons vegetable oil, divided
• 2 cups fresh white corn or 2 cups corn kernels
• 1 cup chopped white onion
• 3 garlic cloves, finely chopped
• 4 medium tomatoes, roughly chopped
• 3 medium zucchini, diced
• 1 cup canned black beans, rinsed and drained
• 4 leaves fresh epazote (or 1 teaspoon fresh oregano)
• 1⁄4 teaspoon fresh ground black pepper
• 8 warm corn tortillas
• 1⁄4 cup tomatillo salsa (green)
• 8 teaspoons grated monterey jack cheese (or queso fresco)

directions

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.

Reviews

[redjonesy]

Darn! I was hoping I could post this myself. I got this from Self magazine and have made it twice. It is not only delicious, but it packs several servings of veggies in one meal. I haven't added anything at all to the recipe because all of the ingredients are so fresh right now given that it's summer. Even my husband, who is very much a carnivore, devours this dish. I serve it with some freshly made guac.<br/>I'm telling you... YOU HAVE TO TRY THIS RECIPE!