🛒Ingredients
- 2 large zucchinis, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 8 small corn tortillas
- 1/2 cup crumbled feta cheese
- 1/2 cup diced red onion
- 1 avocado, sliced
- Optional: salsa or hot sauce for serving
🔧Kitchen Tools Needed
- Baking sheet
- Parchment paper
- Large bowl
- Mixing bowl
- Skillet
- Knife
- Cutting board
📝Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, toss the diced zucchini with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.
- 3
Spread the zucchini in a single layer on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.
- 4
While the zucchini is roasting, combine the black beans, corn, cilantro, and lime juice in a mixing bowl. Season with salt and pepper to taste.
- 5
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- 6
Assemble the tacos by placing a generous spoonful of the black bean mixture on each tortilla, followed by roasted zucchini, crumbled feta, diced red onion, and sliced avocado.
- 7
Serve immediately with salsa or hot sauce, or store in airtight containers for meal prep, separating each component to maintain freshness.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas if you prefer. They may alter the flavor and texture slightly, but will still make delicious tacos.
How long can I store these tacos for meal prep?
Store the components separately in airtight containers in the refrigerator for up to 4 days. Assemble just before eating to maintain the best texture and flavor.
