Roasted Zucchini, Corn and Black Bean Tacos

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 toast 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.