Corn & Zucchini Tacos
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
1 medium zucchini, diced
1 medium yellow squash, diced
1 cup canned black beans, rinsed and drained
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
cayenne pepper, to taste
8-10 warm corn tortillas
1/4 cup tomatillo (green) salsa
8 teaspoons grated Monterey Jack cheese
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 and squash; cook until tender, 10 to 12 minutes; season with salt.
Add corn, beans, oregano and pepper. Season with a dash of cayenne pepper, or more to taste. Cook 3 minutes.
Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.