Zucchini Tacos

No, I'm still not tired of zucchini. Or avocado for that matter. I love this avocado salsa verde more every time I make it. So how better to combine my two favorite green things than to make tacos! So healthy, and so delicious that even carnivores will like it.
original recipe via epicurious.com

Grocery list items: 

For the tacos: 

tortillas 

zucchini 

frozen corn kernals 

1 can black beans

cherry tomatoes

For the Avocado Salsa Verde:
Check the link for Shrimp Tacos with Salsa Verde

Zucchini Tacos
2 tbs olive oil
1 cup frozen corn kernels
1 onion, diced
3 cloves garlic, minced
2 zucchini, diced
10-12 cherry tomatoes, halved
1 can black beans, rinsed and drained
1/2 tsp paprika
1/2 tsp cumin
cayenne (to taste)
salt + pepper
tortillas

In a large pan, heat 1 tbs olive oil for a minute on medium heat, then add the corn, frozen or thawed. Cook the corn until it begins to get brown and toasted. Remove from the pan and set aside.

Add another 1 tbs of olive oil to the pan, then add onion to the pan. Sauté until tender, then add garlic. Sauté a minute longer, then add the zucchini, spices, and tomatoes to the pan. Cook until the zucchini is tender.

Add corn and beans, and season with salt and pepper. 

Continue to cook until all ingredients are hot, then serve on warm tortillas with some salsa verde. 

Super simple! Feel free to add any other vegetables you like. Sprinkle with cheese, or try a tomato

salsa. These flavors with this are so versatile. I especially like the toasted corn in this recipe.

Zucchini Black Bean Tacos

2 tbs olive oil
1 cup frozen corn kernels
1 onion, diced
3 cloves garlic, minced
2 zucchini, diced
10-12 cherry tomatoes, halved
1 can black beans, rinsed and drained
1/2 tsp paprika
1/2 tsp cumin
cayenne (to taste)
salt + pepper
tortillas

Directions:
1. Heat 1 tbs olive oil in a large pan, and add frozen corn. Cook until browned, then remove from pan and set aside. 
2. Add 1 tbs olive oil to the pan and add onion. Sauté until tender. 

3.  Add garlic, zucchini, spices, and tomatoes. Cook until zucchini is tender (5-8 min)

4.  Add corn and beans, season with salt and pepper. 

5. Stir to combine and cook until all vegetables are hot. 
6. Serve on warm tortilla with salsa verde.