Prep 10 minutes | Cook 15 minutes | Makes Serves 4 | Source Wellplated.com
My husband and I love love love this dish and make it frequently when we get zucchini and corn in our bag.Passing it along in case you want to share it with the rest of the CSA family!
- 2 tablespoons extra virgin olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cayenne pepper
- 2 medium zucchini, cut into 1/2-inch round disks
- 1 medium red onion, diced
- 3/4 cup corn, cut from the cob (about 1 ear—or substitute frozen, thawed corn)
- 2 teaspoons minced garlic
- 1 can low sodium black beans, rinsed and drained
- 8 Flour Tortillas (Fajita/Taco Size) (to make gluten-free, swap corn tortillas)
- Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges
- In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium-high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
- Reduce the skillet heat to medium-low. Add the onion and corn and let cook until beginning to soften about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through about 2-3 minutes.
- If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.
- The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.