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.

Ingredients

　　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 epazote, (or 1 teaspoon fresh oregano), finely chopped

　　1/4 teaspoon freshly ground black pepper

　　8 warm corn tortillas

　　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, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

Nutrition Per Serving

　　15.6 g fat (2.2 saturated)

　　72 g carbs

　　12.2 g fiber

　　13.8 g protein

　　#### Nutritional analysis provided by Self

　　July 2009