This recipe has been in my arsenal for at least 8 years. I started making it after my daughter was born, and have passed it along to many friends and clients. You can add a little sour cream or a little cheese of your choice, but it’s a vegan recipe that is perfect as written. Ok maybe a splash of hot sauce at the end. Try it and let me hear about the yummy noises that happen.
3 Tbls olive oil
1/1/2 cups corn ( I like fire roasted corn)
1 cup chopped red onion
2 garlic cloves minced
1 cup chopped tomato or halved grape tomatoes
½ cup diced red pepper
2 small zucchini diced (one can be yellow squash)
1 cup black beans rinsed
2 tsp dried oregano
1-2 tsp cumin
1-2 tsp smoked paprika
1-2 tsp chili powder
1 tsp chipotle powder
salt/ pepper to taste
Heat ½ of the oil in a sauté pan on med high heat. Toast corn to get some color on it. Remove and set aside. I like Trader Joe’s Fire roasted corn. It’s frozen and you can add it right into the recipe when the time is right. Heat remaining oil and sauté onion first until soft and almost caramelized. Add garlic. Cook 1-2 min.
Add squash, saute for 5-8 min. When soft, add red pepper, then tomatoes and cook for 3 min. until tender. Season as you go with salt and pepper and spices. Add corn and black beans. Heat through about 2 more minutes. Meanwhile heat a grill pan or griddle and toast the corn tortillas to get color on them. Get ready to build your tacos. Place about 1 1/2 tablespoons of filling into each taco. A splash of hot sauce is great and a little fresh cilantro.
Here are other toppings to try. Sour Cream, avocado, cheese of your choice.