Zucchini-Corn Filling

Makes 2 cups

30 minutes or fewer

This ultraversatile filling works just as well in tacos, enchiladas, and quesadillas as it does as a filling for Oven-Baked Sopes.

3 Tbs. vegetable oil
1 small onion, chopped (1 cup)
6 cloves garlic, peeled and thinly sliced
2 medium zucchini, cut into ½-inch cubes (2 cups)
½ cup fresh or frozen corn kernels
½ cup cooked black beans
¼ cup coarsely chopped cilantro
2 Tbs. lime juice
Chili powder, for sprinkling
½ cup crumbled queso fresco or feta cheese, optional

Heat oil in skillet over medium-high heat. Add onion and garlic, and sauté 7 minutes. Add zucchini and corn, and sauté 7 minutes more. Stir in beans, and cook 2 minutes. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese, if using.

May 2009