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Zucchini and Corn Tacos

['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.

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