Riverland Farm

Refreshing, light summer tacos.





Prep Time

30 minutes


  • 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)


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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