Zucchini and Corn Tacos

aronsinvest's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 8.0 tacos

• 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 bean, 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.
I'm telling you... YOU HAVE TO TRY THIS RECIPE!