Riverland Farm

Refreshing, light summer tacos.

Servings

4

Source

Epicurious

Prep Time

30 minutes

Ingredients

• 3 tbsp vegetable oil, divided
• 2 cup fresh corn kernels
• 1 cup chopped onion
• 3 cloves garlic, chopped
• 4 medium tomatoes, roughly chopped (use cherry tomatoes if you like)
• 3 medium zucchini, diced
• 1 cup black beans
• 4 leaves epazote (or 1 tsp fresh oregano)
• 8 warm corn tortillas
• 1 cup tomatillo salsa
• 8 teaspoons grated Monterey Jack cheese (or queso fresco)

Instructions

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.