Zucchini and Corn Tacos

Name: Zucchini and Corn Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters canned black beans, rinsed and drained; 473 milliliters fresh white or yellow corn kernels; 8 warm corn tortillas; 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped; 3 cloves garlic, finely chopped; 8 teaspoons grated Monterey Jack cheese (or queso fresco); 59 milliliters tomatillo (green) salsa; 4 mediums tomatoes, roughly chopped; 3 Tbsps vegetable oil, divided; 237 milliliters chopped white onion; 3 mediums zucchini, diced

Need a gluten free and vegetarian main course? Zucchini and Corn Tacos could be a great recipe to try. This recipe serves 4. One portion of this dish contains around 13g of protein, 17g of fat, and a total of 418 calories. Head to the store and pick up warm corn tortillas, tomatoes, corn kernels, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt.

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Toast

Corn

Salt

Cooking Oil

Equipment you will use

Frying Pan

Remove corn; set aside.

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Corn

Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes.

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Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic; cook 1 to 2 minutes.

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Garlic

Add tomatoes; cook 10 minutes.

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Tomato

Add zucchini; cook until tender, 10 to 12 minutes; season with salt.

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Zucchini

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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Tortilla

Epazote

Cheese

Pepper

Beans

Salsa

Corn

Self

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 237milliliters

canned black beans, rinsed and drained 473milliliters

fresh white or yellow corn kernels 8

warm corn tortillas 4leaves

fresh epazote, (or 1 teaspoon fresh oregano), finely chopped 3cloves

garlic, finely chopped 8teaspoons

grated Monterey Jack cheese (or queso fresco)59milliliters

tomatillo (green) salsa 4mediums

tomatoes, roughly chopped 3Tbsps

vegetable oil, divided 237milliliters

chopped white onion 3mediums

zucchini, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.