20-Minute Roasted Zucchini, Corn & Black Bean Tacos
on Sep 21, 2018, Updated Aug 25, 2024
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These quick and easy Roasted Zucchini, Corn & Black Bean Tacos are 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!
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 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.
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.
Table of Contents
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
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.
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.
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 homemade Simple Salsa Verde Recipe is so great on these tacos.
More Vegetarian Recipes to Consider
Soups, Stews & Chowders
Homemade Butternut Squash Soup
Salads
Caprese Salad
Dinner Ideas
Lentil Curry with Butternut Squash
Egg Recipes
Farmhouse Egg Bake
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
20-Minute Roasted Zucchini, Corn & Black Bean Tacos
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
Instructions
- Preheat your oven to 400 degrees F.
- 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.
- Spread the zucchini mixture on a rimmed baking sheet and place it in the oven. Roast for 15 minutes.
- 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.
- 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.
- Place the cooked tortilla in a tortilla warmer or on a plate and cover with a clean dish towel. Repeat with remaining tortillas.
- When the zucchini mixture is done roasting, adjust salt and pepper to taste.
- 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.
- If you don’t have a garden of your own, check local farmers markets, ask your neighbors, or even ask on Facebook. Many people have extra that they are willing to share!
- The quick salsa included in the recipe is fantastic but if you have time, you can also make one of my other salsa recipes that takes a little longer.
Seriously so good! When I made this for a party everyone asked for the recipe. This will be going into regular rotation.
Wonderful garden and great fresh recipes go hand in hand, delicious!
Thank you! You’d LOVE this one!
I love all the farm-fresh veggies in there. And your garden is so gorgeous!
This combination sounds SO GOOD! I love following your hobby farm. This is so fun!
Thank you friend! Your family would love this recipe!
This recipe is so tasty and quick! Its also been a great way to add in more veggies into our diet without even having noticing!
Yesssss lets eat alllll the veggies inside of tacos!