Roasted Corn & Zucchini Tacos

Ingredients

• 2 medium zucchini
• 8 oz. frozen corn
• 1 recipe taco seasoning or one seasoning packet
• 1/4 tsp garlic powder
• 2 Tbsp olive oil
• 15 oz can black beans
• 1/4 tsp salt, if needed
• 12 small corn tortillas
• 1 medium avocado, optional
• 4 oz shredded monterrey jack cheese
• 1/4 bunch cilantro, optional

Directions

1. Heat your oven to 400 degrees. Dice the zucchini very small, aiming for pieces only a little bigger than the corn. Add the zucchini, corn, olive oil, taco seasoning, and garlic powder to a bowl, then stir until the vegetables are evenly slicked with oil and seasoning.
2. Line a baking sheet with foil, and scatter the zucchini and corn mixture across it in an even layer. Roast in the hot oven for 25 minutes, until the vegetables have pulled in a bit and look lightly shriveled. While they cook, rinse the black beans and set them aside to drain thoroughly.
3. Once the vegetables are done roasting, mix them with the drained black beans. Taste, then add extra salt if it needs it, about 1/4 tsp. Slice the avocado into 12 pieces.
4. Warm the corn tortillas in a dry skillet until lightly toasted. Fill each one with a small spoonful of the zucchini and corn mixture, one avocado slice, a few cilantro sprigs, and a little shredded monterrey jack cheese.