Seasonal recipe: Summer Veggie Tacos!

This recipe is from SFDC board member and food educator, Ibti Vincent. It was recently taste-tested and approved by 3rd, 4th, and 5th graders at a summer camp cooking session. This is a great, infinitely adaptable recipe that uses the best summer goodies at your local farmers’ market (or school garden, if you happen to manage one over the summer).

Be warned: the tacos have a tendency to be so popular you will probably want to make a double batch so that you can have one yourself after your kids and the neighbors’ kids eat the first dozen….

We try to feature a delicious new recipe in every newsletter. If you would like to have one shared with the SFDC community, send it to info@slowfooddc.org and we’ll see what we can do.

 

INGREDIENTS

  • Olive oil
  • 2 cups fresh white or yellow corn kernels (cut from 3-4 ears of corn)
  • 1 cup chopped onion
  • 3 cloves garlic, peeled and finely chopped
  • 4 medium tomatoes, roughly chopped
  • 3 medium zucchini, diced small
  • 1 cup canned black beans, rinsed and drained
  • 1 tsp fresh oregano
  • 1 cup fresh spinach or swiss chard, washed and chopped
  • Salt and freshly ground black pepper, to taste
  • 8 warm corn tortillas
  • ¼ cup fresh tomato or tomatillo salsa
  • 8 tsp grated Monterey Jack cheese (or queso fresco)

DIRECTIONS

Heat 2 TBSP oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside.

Heat 2-3 tsp oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes.

Add garlic; cook 1-2 minutes.

Add tomatoes; cook 10 minutes.

Add zucchini; cook until tender, 10 to 12 minutes; season with salt and pepper to taste.

Add corn, beans, oregano, and chard/spinach. Cook 3 minutes.

Split filling among tortillas; top each with salsa and 1 tsp cheese.

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