tag:blogger.com,1999:blog-152856132520110213.post8416788889687051247..comments2014-09-01T08:36:57.377-07:00Comments on Vegan Wifey: Baja Strawberry SaladKara Kehoehttp://www.blogger.com/profile/10358465751899271212noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-152856132520110213.post-59376383011431288022009-10-04T08:27:35.326-07:002009-10-04T08:27:35.326-07:00Zucchini & Corn Tacos
· 3 tablespoons vegetabl...Zucchini & Corn Tacos<br />· 3 tablespoons vegetable oil, divided<br />· 2 cups fresh white or yellow corn kernels<br />· 1 cup chopped white onion<br />· 3 cloves garlic, finely chopped<br />· 4 medium tomatoes, roughly chopped<br />· 3 medium zucchini, diced<br />· 1 cup canned black beans, rinsed and drained<br />· 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped<br />· 1/4 teaspoon freshly ground black pepper<br />· 8 warm corn tortillas<br />· 1/4 cup tomatillo (green) salsa<br />· 8 teaspoons grated Monterey Jack cheese (or queso fresco)<br />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.Normahttps://www.blogger.com/profile/17839822184542744528noreply@blogger.com