Bramble & Spice

Corn and zucchini are one of my favorite summer pairings. Topped with a generous serving of tomatillo salsa and feta cheese, these tacos make a delicious summer meal. This recipe serves 2 but can easily be scaled up to serve more.

Corn Zucchini and Black Bean Tacos with Tomatillo Salsa

Serves 2

1 ear corn

10 oz ( 1 medium) zucchini

2 Tb olive oil

1 ½ tsp salt

½ tsp cumin

½ tsp ground chipotle chili (or chili powder)

For the beans:

1 can black beans, rinsed

1 Tb olive oil

2 cloves garlic, minced

1 tsp salt

½ tsp cumin

½ tsp coriander

To assemble:

Corn tortillas

Tomatillo Salsa

Feta cheese, crumbled

Preheat the oven to 425°. Cut the corn from the cob and place on a parchment-lined baking sheet. Cut the zucchini into cubes by cutting the zucchini in half vertically. Then cut each half in half again, horizontally. Cut each section into thirds (horizontally), and then slice across vertically to cut cubes. Place the zucchini on the baking sheet with the corn. Drizzle with the olive oil, salt, cumin, and chipotle and toss until everything is well coated. Spread the vegetables out evenly on the baking sheet and roast until the zucchini is cooked through and starting to brown, about 20 minutes.

In a small skillet, heat the 1 Tb olive oil. Add the garlic and sauté until fragrant and golden. Add the beans and cook over medium heat until warmed through. Reduce the heat to low and add the salt and spices. Taste and make any adjustments. Keep the beans warm on low until the tortillas are ready.

Heat a pan or griddle (or any hot surface) for the tortillas. Toast your tortillas on both sides, adjusting the heat if they char too quickly.

To assemble the tacos: spread some black beans, then some of the corn and zucchini, a generous amount of salsa, and feta on top!