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Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema
- 1 tablespoon oil
- 4 ears corn, kernels removed
- 1 small onion, diced
- 1 jalapeno pepper, seeded and finely diced
- 2 cloves garlic, chopped
- 1 (19 ounce) can black beans
- salt and pepper to taste
- 8 corn tortillas
- 1 batch roast zucchini salsa
- 1 batch roasted poblano crema
- queso fresco to taste, crumbled
- cilantro to taste
- lime wedges to taste
Directions:View on Closet Cooking
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