Heat the oil in pan over medium heat. Add onions and sauté 3 minutes.
Add chopped jalapeño chilies and sauté for 2 more minutes.
Add zucchini and cook, while stirring constantly, from 4 to 5 minutes or until zucchini are slightly tender but not cooked through.
Add tomatoes, corn and garlic. Mix well then pour ¼ cup of water.
Season with salt and pepper, mix and cook until all vegetables are cooked through and there’s almost not liquid left. Set aside.
Assemble tacos
Place a tortilla flat in a plate, then add a couple spoonfuls of the zucchini mixture.
Add some black beans and top with pico de gallo salsa.
Finish with crumbled queso fresco and drizzle salsa verde. Serve.
Notes
You can use either canned black beans or cook your own frijoles de la olla using our recipe. Either way, don't forget to heat them up before assembling tacos.