Zucchini and Corn Tacos

Zucchini and Corn Tacos
Photo by Yunhee Kim

Ingredients

  • 3 cloves garlic
  • ¼ cup tomatillo (green) salsa
  • 1 cup canned black beans
  • 3 medium zucchini
  • ¼ teaspoon freshly ground black pepper
  • 8 corn tortillas
  • 1 cup white onion
  • + 4 more ingredients
    • 8 teaspoons Monterey Jack cheese (or queso fresco)
    • 3 tablespoons vegetable oil, divided
    • 2 cups fresh white or yellow corn kernels
    • 4 leaves fresh epazote

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...

View full recipe at Epicurious

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