Friday, April 02, 2010


I found a recipe in the Self magazine for Zucchini and Corn Tacos.  Here is what I made out of it...

Zucchini and Corn Tacos

3 tablespoons canola oil, divided
2 cups frozen white or yellow corn kernels
1 cup chopped onion
3 cloves garlic, finely chopped 
1 medium zucchini, diced
2 medium yellow squash, diced
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen edamame, thawed
1 teaspoon fresh oregano, finely chopped
1/2 teaspoon cilantro
1/4 teaspoon freshly ground black pepper
2 cans original Rotel tomatoes
1 breast cooked chicken, cubed
Salsa (whatever kind you like)
8 warm corn tortillas
In a 200 degree oven cook the corn tortillas until the are hard.
Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. 
Heat remaining 1 tbsp plus 1 1/2 tsp oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add zucchini and yellow squash; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, edamame, oregano, pepper, Rotel and chicken. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa.

It was very good and super easy!!  I made it for Teesha last Sunday when she came over for our accountability group and had it as left overs for multiple lunches... yummy!!

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