Yields 4 servings

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)

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.

Recipe from Epicurious.com.