Zucchini and Corn TacosYunhee Kim
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.
Recipe information
Yield
Serves 4
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
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.
Nutrition Per Serving
Per serving: 460 calories per 2 tacos
15.6 g fat (2.2 saturated)
72 g carbs
12.2 g fiber
13.8 g protein
#### Nutritional analysis provided by Self
