2tablespoonscooking oila neutral oil of your choice
1sweet oniondiced
1green bell pepperdiced
1red bell pepperdiced
1zucchinisliced and quartered
4garlic clovesminced
1teaspooncumin
1teaspoonoregano
½teaspoonsmoked paprika
½teaspoonsalt
¼teaspoonchili powder
¼teaspooncayenne pepper
¼teaspoonground black pepper
1cupfrozen corn
1cupblack beansdrained and rinsed (canned)
1limejuiced
1lemonjuiced
12corn tortillas
Optional Garnishes:
Red cabbage
cotija cheese
Cherry tomatoes
Sliced jalapenos
Diced avocados
Fresh cilantro
Lime wedges
Instructions
Heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion, green and red bell peppers, and zucchini. Cook for 5 minutes, or until the vegetables begin to soften.
2 tablespoons cooking oil, 1 sweet onion, 1 red bell pepper, 1 green bell pepper, 1 zucchini
Stir in garlic, cumin, chili powder, oregano, smoked paprika, salt, cayenne and pepper. Cook for another 30 seconds to 1 minute.
4 garlic cloves, 1 teaspoon cumin, ¼ teaspoon chili powder, 1 teaspoon oregano, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon cayenne pepper, ¼ teaspoon ground black pepper
Fold in the frozen corn and black beans, and cook for another 1-2 minutes until the corn and beans are warmed through. Remove from heat.
1 cup frozen corn, 1 cup black beans
Stir in the lemon and lime juice, and set aside.
1 lime, 1 lemon
Warm-up 12 yellow corn tortillas by carefully roasting over an open flame or heating on a baking sheet in the oven for a few minutes.
12 corn tortillas
Next, assemble tacos starting with a scoop of vegetable filling into the center of a warm tortilla. Then top with shredded cabbage, crumbled cotija cheese, cherry tomatoes, sliced jalapeno, and avocado slices.
Red cabbage, cotija cheese, Cherry tomatoes, Sliced jalapenos, Diced avocados
Garnish with fresh cilantro and more lime juice. Enjoy immediately.
Fresh cilantro, Lime wedges
Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tacos. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Tina Frank Photography.