Summer Veggie Tacos

This month's recipe is from SFDC board member and food educator, Ibti Vincent. It was taste-tested and approved by 3rd, 4th, and 5th graders at a summer camp cooking session. This is a great, infinitely adaptable recipe that uses the best summer goodies at your local farmers' market (or school garden, if you happen to manage one over the summer).

Be warned: the tacos have a tendency to be so popular you will probably want to make a double batch so that you can have one yourself after your kids and the neighbors kids eat the first dozen....

INGREDIENTS

Olive oil

2 cups fresh white or yellow corn kernels (cut from 3-4 ears of corn)

1 cup chopped onion

3 cloves garlic, peeled and finely chopped

4 medium tomatoes, roughly chopped

3 medium zucchini, diced small

1 cup canned black beans, rinsed and drained

1 tsp fresh oregano

1 cup fresh spinach or swiss chard, washed and chopped

Salt and freshly ground black pepper, to taste

8 warm corn tortillas

¼ cup fresh tomato or tomatillo salsa

8 tsp grated Monterey Jack cheese (or queso fresco)

DIRECTIONS

Heat 2 TBSP oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside.

Heat 2-3 tsp oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes.

Add garlic; cook 1-2 minutes.

Add tomatoes; cook 10 minutes.

Add zucchini; cook until tender, 10 to 12 minutes; season with salt and pepper to taste.