Roasted Corn and Zucchini Tacos
Ingredients
The filling
-
2
medium
zucchini
-
8
oz.
frozen corn
-
1
packet
taco seasoning
-
¼
tsp
garlic powder
-
2
Tbsp
olive oil
-
1
15 oz. can
black beans
-
¼
tsp
salt (if needed)
The tacos
-
12
small
corn tortillas
-
1
whole
avocado (optional)
-
4
oz.
shredded monterrey jack cheese
-
¼
bunch
cilantro (optional)
Instructions
- Preheat the oven to 400ºF.
- Dice the zucchini into small pieces and combine with corn, olive oil, taco seasoning, and garlic powder in a bowl.
- Spread the mixture on a foil-lined baking sheet and roast for 25 minutes until slightly shriveled.
- Rinse and drain the black beans.
- After roasting, combine the vegetable mixture with the drained black beans and season with salt if needed.
- Slice the avocado into 12 pieces.
- Toast the corn tortillas in a dry skillet, then fill with the zucchini-corn mixture, avocado, cilantro, and monterrey jack cheese.
Nutrition Facts (estimated)
Servings
6
Calories
393
Total fat
17g
Total carbohydrates
48g
Total protein
16g
Sodium
556mg
Cholesterol
0mg
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