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.