Blue Corn Tacos With Zucchini and Black Beans

Ingredients

• 1 lb zucchini (diced)
• 1 large tomato (diced)
• 1 small onion (chopped)
• 2 jalapeño peppers (seeded and chopped)
• 1/2 cup canned corn (drained)
• 1 Tbsp extra virgin olive oil
• 1 garlic clove (minced)
• salt and pepper (to taste)
• 8 blue corn tortillas (homemade or store-bought)
• 2 cups cooked black beans (read notes)
• 1 cup pico de gallo salsa
• 1/2 cup queso fresco (crumbled)
• tomatillo salsa verde (or your fav Mexican salsa)

Instructions

1. 1

   --- Make the zucchini mixture ---

2. 2

   Heat the oil in pan over medium heat. Add onions and sauté 3 minutes.

3. 3

   Add chopped jalapeño chilies and sauté for 2 more minutes.

4. 4

   Add zucchini and cook, while stirring constantly, from 4 to 5 minutes or until zucchini are slightly tender but not cooked through.

5. 5

   Add tomatoes, corn and garlic. Mix well then pour ¼ cup of water.

6. 6

   Season with salt and pepper, mix and cook until all vegetables are cooked through and there’s almost not liquid left. Set aside.

7. 7

   --- Assemble tacos ---

8. 8

   Place a tortilla flat in a plate, then add a couple spoonfuls of the zucchini mixture.

9. 9

   Add some black beans and top with pico de gallo salsa.

10. 10

    Finish with crumbled queso fresco and drizzle salsa verde. Serve.