Ingredients

  • 3 tablespoons vegetable oil, divided
  • 2 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
  • 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 8 warm corn tortillas
  • 1/4 cup tomatillo (green) salsa
  • 8 teaspoons grated Monterey Jack cheese (or queso fresco)

Preparation

  1. Heat half of oil in a large skillet over high heat.
  2. Toast corn 5 minutes, stirring; season with salt.
  3. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet.
  4. Cook onion, stirring, until it caramelizes, 5 minutes.
  5. Add garlic; cook 1 to 2 minutes.
  6. Add tomatoes; cook 10 minutes.
  7. Add zucchini; cook until tender, 10 to 12 minutes; season with salt.
  8. Add corn, beans, epazote and pepper.
  9. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

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