budgetbytes4.9
Roasted Corn & Zucchini Tacos
These roasted corn and zucchini tacos are filling, flavorful, AND inexpensive! Healthy and vegetarian, no one will miss the meat.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 400ºF. Cut the zucchini into a very small dice, just slightly larger than the pieces of corn. 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.
zucchini ($1.68)2olive oil ($0.32)2 Tbsp
2
Cover a baking sheet in foil and spread the zucchini and corn mixture evenly over the surface. Roast in the preheated oven for ⏱️ 25 minutes, or until the vegetables look slightly shriveled. Meanwhile, rinse the black beans and let them drain well.
zucchini ($1.68)2
3
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). Cut the avocado into 12 slices.
avocado (optional, $2.00)1
4
Lightly toast the corn tortillas in a dry skillet, then top with a small scoop of the zucchini corn mixture, a slice of avocado, a few sprigs of cilantro, and a pinch of shredded monterrey jack cheese.
zucchini ($1.68)2avocado (optional, $2.00)1
Nutrition Facts
calories
393.33 kcal
fat Content
17.12 g
serving Size
2 Tacos
fiber Content
14.13 g
sodium Content
556.75 mg
protein Content
16.25 g
carbohydrate Content
48.4 g
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