You can easily mix and match the veggies in these tacos depending on what’s in season. Just don’t skip the avocado crema!
Extra virgin olive oil
1 medium zucchini, diced
1 small summer squash, diced
1 red bell pepper, cored and diced
1 small red onion, thinly sliced
1 ear sweet corn (about 1 cup of kernels)
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper, to taste
8 corn or flour tortillas
1 15-oz can black, pinto, or refried beans
1 cup cherry tomatoes, halved
2 ripe avocados
2+ tablespoons lime juice
1/4 cup fresh cilantro (if you are team “no cilantro” you can substitute parsley or basil)
1/4 teaspoon fine sea salt
- In a large skillet, warm the oil over medium heat. Add the zucchini, squash, bell pepper, corn, and onion. Sprinkle with cumin, chili powder, salt and pepper. Stir to combine. Cook for about 10 minutes until vegetables have softened and are light golden brown. (You can also toss everything together on a sheet tray and roast in a 400°F oven.)
- Meanwhile, prepare the avocado crema by combining the ingredients in a blender. Add 1/4 cup water and blend until smooth. Add more water or lime juice if needed to thin and to taste.
- Serve veggies in warm tortillas with beans and tomato. Drizzle with avocado crema.