Ingredients
2 cups fresh corn2 tablespoons canola oil, divided4 medium tomatoes, seeded and chopped3 small zucchini, chopped1 large red onion, chopped3 garlic cloves, minced1 cup black beans, rinsed and drained1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper12 corn tortillas (6 inches), warmed3/4 cup shredded Monterey Jack cheese1/4 cup salsa verde1 medium ripe avocado, peeled and thinly slicedReduced-fat sour cream, optional
Preparation
In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.
