Prep Time: 45 min Total Time: 45 min
This meatless taco recipe brings a garden of goodness to your table.
In 12-inch stainless steel skillet, heat 2 tablespoons of the oil over high heat. Add corn; cook about 5 minutes, stirring occasionally to allow charring, until most of the corn has dark brown spots. Add onions; cook about 1 minute, tossing and stirring occasionally until softened. Add garlic; cook about 1 minute longer, stirring constantly, until fragrant. Transfer corn mixture to clean bowl. Clean out skillet, and wipe dry.
Return skillet to high heat; add remaining 2 tablespoons oil. Arrange zucchini in single layer in skillet. Cook, without stirring, until zucchini is dark brown. Turn zucchini, and char on second side, about 2 minutes longer.
Add tomatoes, chipotle chile, salt and pepper. Cook and stir 1 minute. Stir in reserved corn mixture. Serve immediately with warm tortillas, cheese, sour cream, cilantro and lime wedges.