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Blackened Zucchini Tacos

Well Plated by Erin
  • 25 minutes
  • Serves 4

INGREDIENTS

2 tbsp

extra virgin olive oil, divided

2

teaspoons chili powder

1 tsp

ground cumin

1/2 tsp

kosher salt

1/4 tsp

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 tsp

minced garlic

1 can

low sodium black beans, rinsed and drained

8

Old El Paso Flour Tortillas (Fajita/Taco Size) (to make gluten free, swap corn tortillas)

Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges

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