Vegetarian Charred Corn and Zucchini Tacos

Name: Vegetarian Charred Corn and Zucchini Tacos
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 tablespoons grapeseed oil; 3 cups fresh or frozen (thawed) corn kernels; 1 medium onion, finely diced; 2 cloves garlic, finely chopped; 2 medium zucchini, cut into 1/2-inch cubes; 1/2 cup from 1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes, undrained; 1 chipotle chile in adobo sauce, finely chopped; 1/2 teaspoon fine sea salt or kosher salt; 1/4 teaspoon black pepper; 12 corn tortillas, warmed; 1/2 cup crumbled Cotija or feta cheese; 1/2 cup sour cream or Mexican crema; 1/4 cup fresh cilantro leaves; Lime wedges

45 Minutes Prep
45 Minutes Total
6 Servings
380 Calories per Serving

Corn and zucchini are charred in a hot skillet and tossed with a smoky tomato sauce to make a hearty and satisfying filling for vegetarian tacos.

Ingredient List

4 tablespoons grapeseed oil
3 cups fresh or frozen (thawed) corn kernels
1 medium onion, finely diced
2 cloves garlic, finely chopped
2 medium zucchini, cut into 1/2-inch cubes
1/2 cup from 1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes, undrained
1 chipotle chile in adobo sauce, finely chopped
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon black pepper
12 corn tortillas, warmed
1/2 cup crumbled Cotija or feta cheese
1/2 cup sour cream or Mexican crema
1/4 cup fresh cilantro leaves
Lime wedges

Preparation

In 12-inch stainless steel skillet, heat 2 tablespoons of the oil over high heat. Add corn; cook about 5 minutes, stirring occasionally to allow charring, until most of the corn has dark brown spots. Add onions; cook about 1 minute, tossing and stirring occasionally until softened. Add garlic; cook about 1 minute longer, stirring constantly, until fragrant. Transfer corn mixture to clean bowl. Clean out skillet, and wipe dry.
Return skillet to high heat; add remaining 2 tablespoons oil. Arrange zucchini in single layer in skillet. Cook, without stirring, until zucchini is dark brown. Turn zucchini, and char on second side, about 2 minutes longer. Add tomatoes, chipotle chile, salt and pepper. Cook and stir 1 minute. Stir in reserved corn mixture. Serve immediately with warm tortillas, cheese, sour cream, cilantro and lime wedges.

Tips

Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
To warm the tortillas, place dry skillet over medium heat. Place each tortilla in skillet, and cook about 30 seconds or until tortilla has brown spots. Turn and repeat on other side. Stack hot tortillas in clean dish towel to keep warm.
Chipotle chiles are smoked dried jalapeños. You can buy them dry or canned in a tangy, slightly sweet sauce called adobo.

Nutrition Information

Servings: 6

Serving size: 1 Serving

Amount per serving (Calories ): 380

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	19g	30%
Saturated Fat	6g	28%
Trans Fat	0g	% Value not available
Cholesterol	20mg	7%
Sodium	460mg	19%
Total Carbohydrate	42g	14%
Dietary Fiber	5g	22%
Soluble Fiber	0g	% Value not available
Sugars	7g	% Value not available
Protein	9g	% Value not available
Vitamin D	Value not available	0%
Vitamin E	Value not available	15%
Calcium	Value not available	15%
Iron	Value not available	8%
Potassium	480mg	14%
Thiamin	Value not available	10%
Riboflavin	Value not available	15%
Niacin	Value not available	10%
Vitamin B6	Value not available	20%
Vitamin B12	Value not available	2%
Pantothenic Acid	Value not available	8%
Phosphorus	Value not available	30%
Magnesium	Value not available	20%
Zinc	Value not available	10%
Manganese	Value not available	20%
Selenium	Value not available	10%
Copper	Value not available	8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.