Zucchini and Corn Tacos

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: 30 mins
• Serves: 4
• Yields: 8 tacos

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.