Roasted Zucchini Tacos

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Serves 4-6

Ingredients

3 medium zucchinis, diced

2 tbsp. extra-virgin olive oil

2 tsp. paprika

1 tsp. ground cumin

1 tsp. oregano

Salt and pepper to taste

1 (13.5 oz can) low-fat or non-fat refried beans, warmed

10-12 small corn tortillas, warmed

2 large avocados, sliced

1 cup prepared salsa

Serve with lime wedges

Optional Toppers:

1 cup thinly sliced cabbage or lettuce

1/4 cup roasted pumpkin seeds

1/4 cup fresh chopped cilantro

1 cup cheese (shredded Jack, Cotija, Queso Fresco, etc.)

  1. Preheat oven to 400F. In a large bowl, toss the zucchini with the olive oil, paprika, cumin, and salt and pepper to taste. Spread onto a parchment or foil lined baking sheet, and roast until lightly charred and tender, about 15-20 minutes.

  2. Meanwhile, spread equal parts of warmed refried beans onto the warmed tortillas.

  3. Top tortillas with equal parts of zucchini, followed by avocado, salsa, and any additional toppers.

Tips

  • Make sure not to crowd the pan too much when roasting, or else the zucchini won’t get evenly cooked.

  • You can also cook the zucchini on a skillet, but you won’t be able to make quite as big of a batch.

Ben Mastracco