When the corn and zucchini are coming fresh from the farm stands, THIS right here is the recipe to be making. Inspired by a craft taco joint in Ohio, this is an inventive take on a veggie filled taco with a quick and easy cilantro drizzle to go over the top. You can use corn tortillas, do up a batch of our grain free flatbread and use those, or use this topping to go atop some sweet potato nachos!
Dump beans and seasoning in to frying pan. Cook for 3-4 minutes, stirring occasionally.
Add diced zucchini and corn sliced off the cob and combine. Cook on low until zucchini is cooked to your liking, about 5-10 additional minutes.
Serve on a small corn tortilla or as you can make it a side, or even top on a salad.
Cilantro Lime Drizzle
Combine in blender or food processor until well mixed and cilantro is finely chopped; drizzle on veggie mixture, use on tacos or as a dressing for taco salad).
Notes: if you do not have adobo seasoning on hand, or have a fully stocked spice rack, you can make your own version. This makes more than you need for the recipe above, just use 2 teaspoons for the one above and save the rest for later (may we suggest using some on the Nice n Slow Cuban Pork or Chicken in the Rolodex?):