Roasted Corn & Zucchini Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 2 small tacos each
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Calories
39333 kcal
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Course
Main Course
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Cuisine
American, International, Vegetarian, gluten-free
Roasted Corn & Zucchini Tacos
Description
This recipe roasts small diced zucchini and corn together with olive oil, taco seasoning, and garlic powder until the vegetables are tender and slightly shriveled, enhancing their natural sweetness and adding a roasted flavor. The mixture is combined with drained black beans for protein and texture contrast. The corn tortillas are lightly toasted to provide a little crispness before filling.
The tacos are assembled with the vegetable and bean mixture, topped with fresh avocado slices, shreds of Monterey Jack cheese, and optional cilantro for an herbaceous note. The balance of roasted, creamy, and fresh ingredients makes these tacos flavorful and satisfying.
They can be served as a vegetarian main dish or appetizer. Using store-bought taco seasoning is convenient, but swapping in a homemade blend works equally well. Avocado and cilantro add coolness and brightness against the warm filling.
Ingredients
- 2 zucchini $1.68
- 8 oz. corn $0.78, frozen
- 1 packet taco seasoning $0.34
- 1/4 tsp garlic powder $0.02
- 2 Tbsp olive oil $0.32
- 1 oz. can black beans $0.87
- 1/4 tsp salt $0.02, if needed
- 12 corn tortillas $0.96, small
- 1 avocado $2.00, optional
- 4 oz. Monterey jack cheese $1.20, shredded
- 1/4 bunch cilantro (optional) $0.20
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.
Notes
- For taco seasoning, a homemade blend can replace store-bought packets for more control over ingredients and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 62 small tacos each
Amount Per Serving
Calories 39333 kcal
% Daily Value*
| Serving | 2Tacos | |
| Calories | 393.33kcal | 20% |
| Carbohydrates | 48.4g | 16% |
| Protein | 16.25g | 33% |
| Fat | 17.12g | 26% |
| Sodium | 556.75mg | 23% |
| Fiber | 14.13g | 57% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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