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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Chef Jimmy Shaw cooks up tacos that stars can enjoy without guilt. Authentic Mexican dishes like this one are flavorful and naturally lowfat, he says. A little cumin and red pepper were added by me. Ingredients:
3 tablespoons vegetable oil, divided |
2 cups fresh white corn or 2 cups corn kernels |
1 cup chopped white onion |
3 garlic cloves, 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) |
1/4 teaspoon fresh ground black pepper |
8 warm corn tortillas |
1/4 cup tomatillo salsa (green) |
8 teaspoons grated monterey jack cheese (or queso fresco) |
Directions:
1. 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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