|Late Summer Tacos|
|Right Food for the Season - Late Summer|
|Written by Michelle Lahey|
The days are getting shorter and the weather is getting colder – as much as we don’t want to admit it, summer is coming to an end. Thankfully, though, farmers’ markets are still chocked full of late summer produce, so we can all enjoy a few last bites of the season.
Personally, I live for heirloom tomatoes, corn, and zucchini this time of year. Last week, I decided to use two of those items – corn and zucchini – in some vegetarian-friendly, surprisingly healthy tacos for dinner. This meal came together easily, while also being a little something different from our usual dinner stand-bys. And, best of all, it made use of some of my favorite late summer produce.
Late Summer Tacos
Yields: 4 servings
2 tablespoons olive oil
½ white onion, sliced
1 large zucchini, chopped into bite size pieces
1 jalapeno pepper, seeded and diced
1 clove garlic, minced
Pinch of cayenne
Salt and black pepper, to taste
¾ cup frozen corn
4 corn tortillas, warmed
1 15 ounce can black beans, drained, rinsed, and heated through
Shredded cheddar cheese (optional)
Salsa, for serving (optional)
In a large sauté pan or wok, heat olive oil over medium heat. Add onion, and cook until mostly softened, 5-7 minutes.
Add zucchini, jalapeno, and garlic; stir. Season with cumin, chili powder, cayenne, coriander, salt, and pepper. Stir again, and cook until zucchini begins to soften, about 7-8 minutes.
Add corn to pan, stir, and taste for seasonings. Adjust as necessary.
Spoon equal amounts of zucchini mixture into tortillas, and top each one with a sprinkling of cheddar cheese. Serve with black beans, salsa, and any other toppings you desire.