Meatless Monday: Zucchini & Corn Tacos

IMG_6782I love me some corn straight off the grill during the summer months. However, right now I have to make do because our new grill has yet to arrive to Boston. So instead of grilling for this recipe I toasted up the kernels right on my stove – tasty!

Lets get to it…

  1. Heat a large skillet with 1T EVOO & toss in 2C fresh corn (2 cobs) – toast for 5-7minutes (until browning) & set aside in small bowl
  2. In the same skillet add in another 1T EVOO, 3 cloves minced garlic & 1C chopped white onion – let caramelize for 5minutes, then add 4 diced tomatoes and cook for 10minutes
  3. Add 3 chopped zucchinis into the skillet & cook until tender (10-12minutes)
  4. Finally, add in the toasted corn, 1 can rinsed/drained black beans, 1t oregano & S/P to taste

Serve on toasted corn taco shells with monterey jack cheese & wedges of lime to add some zest (and maybe add some sriracha sauce too)!

Nutritional Info Per Serving of Corn & Zucchini Mix (Serves 8 tacos): 130 calories – 1 gram of fat – 29 carbs – 8 grams of protein

Continue reading for ingredient list & original recipe…

Ingredient List for Zucchini & Corn Tacos:

  • 2 corn on the cobs
  • 1 large white onion
  • 4 medium tomatoes
  • 3 medium zucchinis
  • 2-4 limes
  • 1 can unsalted black beans
  • Monterey jack cheese (vegan for me)
  • Corn tacos
  • EVOO, minced garlic & S/P

Click here for original recipe.

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