veggie bean tacos

Saute 2 cups corn in 1 Tbsp. canola oil;
remove.
Saute 4 chopped seeded tomatoes,
3 chopped zucchini and
1 chopped red onion in
1 Tbsp. canola oil.
Add 3 minced garlic cloves;
cook 1 minute.
Stir in 1 cup black beans,
1 tsp. minced fresh oregano,
1/2 tsp. salt,
1/4 tsp. pepper and
corn.
Divide among 12 corn tortillas.
Top with 1/3 cup shredded Monterey Jack,
1/4 cup salsa verde and
1 sliced avocado.
Serves 6.

(tasteofhome.com/healthycooking)