Roasted Zucchini, Corn and Black Bean Tacos

Step 1

Preheat your oven to 400 degrees F.

Step 2

In a medium bowl, combine the zucchini, sweet corn kernels, black beans, 1/2 teaspoon of kosher salt, chili powder, cumin, garlic powder, smoked paprika, onion, jalapeño (if using), and olive oil. Stir to combine well and coat everything evenly with the seasonings.

Step 3

Spread the zucchini mixture on a rimmed baking sheet and place it in the oven. Roast for 15 minutes.

Step 4

While the zucchini mixture is roasting, combine the fresh chopped tomato, onion, cilantro, lime juice, remaining 1/2 teaspoon kosher salt, and pepper in a small bowl. Stir to combine and set aside.

Step 5

Preheat a medium-sized cast iron skillet over medium high heat. When the skillet is hot, add one Mission Organics White Corn Tortilla at a time, cooking for about 15 seconds, then flip and repeat on the remaining side. The goal is to lightly toast and warm the tortilla.

Step 6

Place the cooked tortilla in a tortilla warmer or on a plate and cover with a clean dish towel. Repeat with remaining tortillas.

Step 7

When the zucchini mixture is done roasting, adjust salt and pepper to taste.

Step 8

Make a taco with 1 tortilla, a scoop of the roasted veggie mixture, and a spoonful of the fresh salsa, and give it all a squeeze of fresh lime. Add any additional ingredients you like such as cheese or hot sauce and enjoy right away.