Zucchini and corn tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees. Cut the zucchini into a very small dice, just slightly larger than the pieces of corn.

Step 2

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.

Step 3

Cover a baking sheet and spread the zucchini and corn mixture evenly over the surface.

Step 4

Roast in the preheated oven for 25 minutes, or until the vegetables look slightly shriveled.

Step 5

Meanwhile, rinse the black beans and let them drain well.

Step 6

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).

Step 7

Lightly toast the corn tortillas in a dry skillet, then top with a small scoop of the zucchini corn mixture and a pinch of shredded monterrey jack cheese.