Grilled Zucchini and Corn Tacos

Either during or before food prep: cut zucchini into long quarters and baste in olive oil then grill until al dente on medium heat grill. When cooled, chop into 1/4 inch pieces.

Heat half of oil in a large skillet over high heat. Toast corn until moisture is gone and it starts to brown. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, about 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add grilled zucchini, corn, beans, cilantro and pepper, season with garlic salt to taste. Cook 3 minutes.

Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 2 teaspoons cheese.