This is another Epicurious.com recipe. I would highly suggest this app. Its free and it even makes shopping lists for you! Lol I also was not paid to say that;-)
Zucchini and Corn Tacos
Chef Jimmy Shaw cooks up tacos that stars can enjoy without guilt. Authentic Mexican dishes like this one are flavorful and naturally lowfat, he says.
3 tablespoons vegetable oil, divided 2 cups fresh white or yellow corn kernels
1 cup chopped white onion
3 cloves garlic, finely chopped
4 medium tomatoes, roughly chopped
3 medium zucchini, diced
1 cup canned black beans, rinsed and drained
4 leaves fresh oregano finely chopped
1/4 teaspoon freshly ground black pepper
8 homemade flour tortillas (my addition to the recipe, day 9 recipe here)
1/4 cup tomatillo (green) salsa
8 teaspoons grated Monterey Jack cheese (or queso fresco)
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 zucchini; cook until tender, 10 to 12 minutes; season with salt.
Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Zucchini-and-Corn-Tacos-354249