Zucchini and Corn Tacos

INGREDIENTS

• 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
• 4 medium tomatoes, roughly chopped
• 3 medium zucchini, diced
• 1 cup chopped white onion
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil, divided
• 1/4 cup tomatillo (green) salsa
• 8 teaspoons grated Monterey Jack cheese (or )
• 3 cloves garlic, finely chopped
• 2 cups fresh white or yellow corn kernels
• 8 warm corn tortillas
• 1 cup canned black beans, rinsed and drained