Courgette and Corn Tacos

Ingredients for Courgette and Corn Tacos

• 45ml vegetable oil, divided

• 475ml fresh white or yellow corn kernels

• 160g chopped white onion

• 3 cloves garlic, finely chopped

• 4 medium tomatoes, roughly chopped

• 3 medium courgette, diced

• 1 cup canned black beans, rinsed and drained

• 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped

• 1/4 teaspoons freshly ground black pepper

• 8 warm corn tortillas

• 60ml tomatillo (green) salsa

• 8 teaspoons grated Monterey Jack cheese (or queso fresco)

How to make Courgette and Corn Tacos

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 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add courgette; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.