Wednesday, October 6, 2010

Zucchini and Corn Tacos

I wanted to find a recipe for zucchini that was different from what I normally make, so I turned to I found an interesting looking recipe for tacos and thought I'd try it out. Apparently this recipe was featured in SELF magazine, so you know they're going to be healthy! These are not your typical Latin-type tacos at all. There's nothing Latin-y about them, but in fact taste herb-y instead. We all loved these and also liked that they were so healthy. I'll for sure make these when I have extra zucchini around!

  • 3 tablespoons vegetable oil, divided2 cups fresh white or yellow corn kernels
  • 1 cup chopped white onion
  • 3 cloves garlic, finely chopped
  • 4 medium tomatoes, roughly chopped
  • 3 medium zucchini, diced
  • 1 cup canned black beans, rinsed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
  • 8 warm corn tortillas
  • 1/4 cup tomatillo (green) salsa
  • 8 teaspoons grated Monterey Jack cheese (or queso fresco
  • 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.

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