Roasted Corn & Zucchini Tacos

Name: Roasted Corn & Zucchini Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 2 small tacos each
Ingredients: 2 zucchini; 8 oz. frozen corn; 1 packet taco seasoning; 1/4 tsp garlic powder; 2 Tbsp olive oil; 1 15oz. can black beans; 1/4 tsp salt, if needed; 12 small corn tortillas; 1 avocado (optional); 4 oz. shredded monterrey jack cheese; 1/4 bunch cilantro (optional)

User Reviews

5.0

78 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 2 small tacos each
Calories
39333 kcal
Course
Main Course
Cuisine
American, International, Vegetarian, gluten-free

Roasted Corn & Zucchini Tacos

Nancy Wheeler

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These roasted corn and zucchini tacos are filling, flavorful, AND inexpensive! Healthy and vegetarian, no one will miss the meat.

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Ingredients

Servings

2 zucchini $1.68
8 oz. frozen corn $0.78
1 packet taco seasoning $0.34
1/4 tsp garlic powder $0.02
2 Tbsp olive oil $0.32
1 15oz. can black beans $0.87
1/4 tsp salt, if needed $0.02
12 small corn tortillas $0.96
1 avocado (optional) $2.00
4 oz. shredded monterrey jack cheese $1.20
1/4 bunch cilantro (optional) $0.20

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Instructions

Preheat the oven to 400ºF. Cut the zucchini into a very small dice, just slightly larger than the pieces of corn. Combine the diced zucchini, corn, olive oil, taco seasoning, and garlic powder in a bowl. Stir until everything is well combined and coated in oil and seasonings.
Cover a baking sheet in foil and spread the zucchini and corn mixture evenly over the surface. Roast in the preheated oven for 25 minutes, or until the vegetables look slightly shriveled. Meanwhile, rinse the black beans and let them drain well.
After the vegetables have roasted, combine them with the well drained black beans. Season the mixture with extra salt, if needed (I used about 1/4 tsp). Cut the avocado into 12 slices.
Lightly toast the corn tortillas in a dry skillet, then top with a small scoop of the zucchini corn mixture, a slice of avocado, a few sprigs of cilantro, and a pinch of shredded monterrey jack cheese.