Zucchini and Corn Tacos

Vegetarian tacos with spring vegetables were great for welcoming the warm weather last night. The chopping takes a little bit of time, but you could use frozen corn if in a hurry. Start with the corn, onion, and garlic ready to go and then you can chop the rest while those are cooking.



INGREDIENTS:
3 tablespoons vegetable oil, divided
2 cups fresh white or yellow corn kernels (cut from about 3 large ears of corn)
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
4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
1/4 teaspoon freshly ground black pepper
10-12 warm corn tortillas
1/4 cup tomatillo (green) salsa (optional)
8 tsp. grated Jack cheese (or queso fresco) (optional)

DIRECTIONS:

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 warmed tortillas; top each with 1 1/2 teaspoons salsa, if using, and 1 teaspoon cheese. 

Makes 10-12 tacos, depending on size.