20-Minute Roasted Zucchini, Corn, and Black Bean Tacos

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

Quick and Easy 20-Minute Roasted Zucchini, Corn, and Black Bean Tacos are loaded with flavor, baked in the oven, and loved by the whole family!

Early fall is such a great time of the year. One of the best parts in my opinion is the loads of fresh produce available before the first killing frost hits. My garden is filled to the brim with tomatoes, peppers, squash, beans, sweet corn, and so many other things. Produce that fresh and organic tastes amazing. Today I’m sharing a super quick and easy taco recipe that is made from all kinds of garden goodies. I stuffed all of that vegetable goodness inside of Mission Organics® White Corn Tortillas and then topped them with more veggies because organic produce this time of year deserves a few stand-alone dishes.

It’s such a treat to work with Mission Organics White Corn Tortillas today, and you are going to love having them in your kitchen, too. The tortillas taste like corn fresh from the garden. They really do have so much flavor! I love these tortillas because they are certified gluten-free, made with high-quality, wholesome ingredients, are USDA-certified organic, are Non-GMO project verified, and are super easy to find (look for them in the normal tortilla section of the grocery store). Mission Organics has a full line of organic corn, flour, and whole wheat tortillas and 4 different kinds of organic tortilla chips (get all the details on their website). Simple ingredients never tasted so good.

Mission Organics White 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.

Tips and Tricks for Making Roasted Zucchini, Corn, and Black Bean Tacos

• No garden of your own? 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.
• 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.
• 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.
• 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 homemade Simple Salsa Verde Recipe is so great on these tacos.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

20-Minute Roasted Zucchini, Corn, and Black Bean Tacos

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★★★★★

5 from 1 reviews

• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 5 min
• Cook Time: 15 min
• Total Time: 20 minutes
• Yield: Serves 6

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Description

Quick and Easy 20-Minute Roasted Zucchini, Corn, and Black Bean Tacos are loaded with flavor, baked in the oven, and loved by the whole family!

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Ingredients

• 12 Mission Organics® White Corn Tortillas
• 2 small zucchini, sliced
• 3 ears of 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 of a 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

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Instructions

1. Preheat your oven to 400 degrees F.
2. In a medium bowl, combine the zucchini, sweet corn kernels, black beans, 1/2 teaspoon of kosher salt, chili powder, cumin, garlic powder, smoked paprika, onion, jalapeño (if using), and olive oil. Stir to combine well and coat everything evenly with the seasonings.
3. Spread the zucchini mixture on a rimmed baking sheet and place it in the oven. Roast for 15 minutes.
4. While the zucchini mixture is roasting, combine the fresh chopped tomato, onion, cilantro, lime juice, remaining 1/2 teaspoon kosher salt, and pepper in a small bowl. Stir to combine and set aside.
5. Preheat a medium-sized cast iron skillet over medium high heat. When the skillet is hot, add one Mission Organics® White Corn Tortilla at a time, cooking for about 15 seconds, then flip and repeat on the remaining side. The goal is to lightly char and warm the tortilla.
6. Place the cooked tortilla in a tortilla warmer or on a plate and cover with a clean dish towel. Repeat with remaining tortillas.
7. When the zucchini mixture is done roasting, adjust salt and pepper to taste.
8. Make a taco with 1 tortilla, a scoop of the roasted veggie mixture, and a spoonful of the fresh salsa, and give it all a squeeze of fresh lime. Add any additional ingredients you like such as cheese or hot sauce and enjoy right away.

Notes

• 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.
• 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.

Nutrition

• Serving Size: 2 tacos

My garden and growing food is my happy place.

If you love this Roasted Zucchini, Corn, and Black Bean Taco recipe, you might also like these:

• Easy Taco Zucchini Boats
• Zucchini and Sweet Corn Quesadillas
• Easy Crispy Instant Pot Pork Taco Recipe
• Quick and Easy Lentil Tacos
• The Best Chicken Tacos Ever

And there you have it – one easy nutrition taco recipe that is perfect to highlight all of the delicious organic vegetables that are in gardens and at the farmer’s market this time of year.

Enjoy from my kitchen to yours.