Roasted Zucchini Tacos
Warm flour tortillas filled with spicy roasted zucchini, corn, and black beans topped with cotija cheese, cilantro, and a squeeze of lime.
Servings: 12 Tacos
Ingredients
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 3-4 med. zucchini diced
- 2 ears corn on the cob
- 2 T. extra virgin olive oil
- Kosher salt and black pepper to taste
- 1/2 (15 oz.) can black beans rinsed and drained
- 12 6-inch flour tortillas
- 1 lime cut into 8 wedges
- 2 T. chopped cilantro
- 4 oz. cotija cheese crumbled
Instructions
- Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper; set aside.
- In a small bowl or ramekin, stir together chili powder, garlic powder, and cayenne pepper; set aside.
- Dice zucchini into 1/2-inch pieces and cut corn from the cob. Place in a medium bowl and toss with olive oil. Sprinkle with seasonings and toss again.
- Spread the veggies evenly onto the prepared baking sheet and season with salt and black pepper. Roast in the oven for 20-25 minutes until zucchini starts to brown.
- Meanwhile, warm the beans in a saucepan. Warm the tortillas (see below). Cut the lime into wedges. Chop the cilantro and crumble the cheese.
- To Assemble - Top warm tortillas with roasted zucchini and corn, black beans, a squeeze of lime, cotija cheese, and cilantro.
Notes
HOW TO HEAT FLOUR TORTILLAS:
Skillet - Heat tortillas in a dry skillet over medium-high heat until warm and begin to char about 30 seconds on each side. Transfer to a plate, loosely cover with foil to keep warm. (This is my favorite way to heat them!)
Microwave - Place a damp paper towel between 5-6 tortillas and heat in the microwave for 15-20 seconds. (This is the fastest way to heat a bunch of tortillas.)
Oven - Wrap a stack of 5-6 tortillas in aluminum foil and warm them in a 350-degree oven for 10-15 minutes or so. (This way takes longer but is a great way to heat a lot of tortillas for a crowd.)