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!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
Ingredients
Taco Filling
- 1 15 ounce can black beans well rinsed
- 2 ears fresh corn or one cup canned corn if needed
- 1 large zucchini or two small
- 2 Tbsp adobo seasoning you can find it in spice aisle or use our DIY mix in the notes section and mix up your own
Cilantro Lime Drizzle
- 1/2 Cup full fat plain Greek yogurt or sour cream
- 1/2 Cup water
- 2 Tbsp fresh cilantro chopped
- 2 Tbsp fresh lime juice
- 2 cloves garlic finely minced
- pinch salt and pepper to taste
Ingredients
Taco Filling
Cilantro Lime Drizzle
|
Instructions
Taco Filling
- 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).
Recipe Notes
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?):
- 1 Tbsp paprika
- 2 tsp ground black pepper
- 1 1/2 tsp onion poweder
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
Share this Recipe
Leave a Reply