Name: 20-Minute Roasted Zucchini, Corn & Black Bean Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 Mission Organics® White Corn Tortillas; 2 small zucchini (sliced); 3 ears sweet corn (kernels removed); 1 can black beans (15 ounce); 1/2 teaspoon kosher salt; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/4 small onion (finely chopped (about 1/3 of a cup)); 1 jalapeno (seeds removed and minced, optional); 1 tablespoon olive oil; 1 cup chopped fresh tomatoes; 1/4 cup finely chopped sweet onion; 3 tablespoons minced cilantro; juice of one lime; 1/2 teaspoon kosher salt and pepper; Additional lime wedges; Optional: hot sauce (cheese, pickled jalapeños, etc. for serving)

These quick and easyRoasted Zucchini, Corn & Black Bean Tacosare loaded with flavor, baked in the oven, and loved by everyone! If you’re looking for a healthy, hearty and vegetable-packed dinner, this meal is perfect for you!

Image of Roasted Zucchini, Corn & Black Bean Taco Ingredients

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

Early fall is such a great time of the year– My garden is filled to the brim with tomatoes, peppers, squash, beans, sweet corn, and so many other things that are fresh, organic, and taste amazing. I stuffed all of that vegetable goodness inside ofMission Organics®White Corn Tortillas and then topped them with more veggies (homemade salsaanyone?) because organic produce this time of year deserves a few stand-alone dishes.

Mission OrganicsWhite Corn Tortillas are the perfect vessel to get some of that roasted zucchini, corn, and black bean taco filling to your mouth. I love this dish because it’s super simple, easy to make, quick (hello dinner on the table in 20 minutes!), and full of flavor. It makes a great meatless meal (which is easy on the budget). My kids gobbled this meal up! Use the bounty and fresh organic produce that early fall has to offer and make these tacos today.

Image of a Roasted Zucchini, Corn & Black Bean Taco Platter

Why You’ll Love This Recipe

Vegetarian Friendly:These tacos are packed with vegetables and beans.
Quick & Easy:The filling comes together in 20 minutes so it’s perfect for those nights when you need to whip something up fast.
Flavorful: The filling is packed with herbs, spices, and jalapeno.

Ingredients

Mission Organics® White Corn Tortillas
Zucchini
Sweet Corn
Black Beans
Spices
Onion
Jalapeno, optional
Olive Oil
Fresh Tomatoes
Sweet Onion
Cilantro
Lime Juice
Kosher Salt and Pepper
Additional Lime Wedges
Optional: hot sauce, cheese, pickled jalapeños, etc. for serving

See the recipe card below for full information on ingredients and quantities

Image of Roasted Zucchini, Corn & Black Bean Tacos

How to Make Roasted Zucchini Tacos

Step #1.Preheat oven. Place all the vegetables, spices, and olive in a medium bowl. Stir to coat.

Step #3.While the zucchini mixture is roasting, stir together the tomato, onion, cilantro, lime, salt & pepper. Set aside.

Step #2.Spread the mixture on a baking sheet, place in oven, and bake.

Step #4.Warm the tortillas in a heavy skillet and place in a tortilla warmer. When the zucchini mixture is finished, fill tortillas with it and top as desired.

Do I have to use the jalapeno?

The jalapeño adds just a bit of heat and is delicious, though optional in this recipe. If you’d like more heat consider adding an additional minced jalapeño to the roasted veggie mixture and one to the fresh salsa.

What should I do if I don’t have a garden?

Ask friends and family on Facebook if they have any extras to spare (and offer a trade if possible; we hobby farmers tend to love a good trade). I’m always trying to get rid of produce this time of year – there’s just so much all at once! You can also hit up your local farmer’s market. Supporting the local community is always a great idea.

Expert Tips

If using a larger zucchini, simply cut in down the middle, stem to blossom end, and remove all of the large seeds with a spoon.Cut into wedges and then slice into nice bite-sized pieces.
Garden fresh tomatoes and sweet corn are a must for this recipe.Both just taste so much better than store-bought.
If you want to skip the fresh salsa or have a little extra time, this homemadeSimple Salsa Verde Recipeis so great on these tacos.