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….
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- 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)
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.