R4U : Corn and Zucchini Tacos

5:06 PM

I'm trying to stay as healthy as I can now that I'm married. Meaning more veggies and less meat.

Now most of you are probably wondering what Steve thinks about this. I mean, the man loves his meat :)
Well, he knew when he married me that I was super into being healthy (major influence of my momma) PLUS I am also gluten free. So, he's knew it was coming and is ok with it as long as whatever I make tastes yummy (which I think any guy would only ask that it be)

ANYWAY. With that out of the way. I've been trying different recipes, either that are vegetarian friendly and easy to make.
One of my favorite go to sites is Budget Bytes. She uses normal ingredients to make amazing meals. Most of her recipes are my 3 favorite things.
1.Cheep to make
2. Full of veggies
3. EASY to make

I made her Roasted Corn and Zucchini Tacos the other night.
MAJOR husband approved. Here is the recipe (all credits go to Budget Bytes). I made some side notes of what I changed. Which wasn't much. I used all organic veggies except for the black beans. I also did not use a avocado or cilantro.

Recipe 4 You: Roasted Corn and Zucchini Tacos (from Budget Bytes)
 photo IMG_7824_zps7e63c892.jpg
  • 2 medium zucchini 
  • 8 oz. frozen corn 
  • recipe taco seasoning (or one seasoning packet)  ( I used my moms recipe)
  • ¼ tsp garlic powder 
  • 2 Tbsp olive oil 
  • 1 (15 oz.) can black beans
  • ¼ tsp salt (if needed) 
  • 12 small corn tortillas 
  • 1 medium avocado (optional) 
  • 4 oz. shredded monterrey jack cheese  (Steve and I just used plain old cheddar)
  • ¼ bunch cilantro (optional) 
  1. Preheat the oven to 400 degrees. Cut the zucchini into a very small dice, just slightly larger than the pieces of corn. Combine the diced zucchini, corn, olive oil, taco seasoning, and garlic powder in a bowl. Stir until everything is well combined and coated in oil and seasonings.
  2. Cover a baking sheet in foil and spread the zucchini and corn mixture evenly over the surface. Roast in the preheated oven for 25 minutes, or until the vegetables look slightly shriveled. Meanwhile, rinse the black beans and let them drain well.
  3. After the vegetables have roasted, combine them with the well drained black beans. Season the mixture with extra salt, if needed (I used about ¼ tsp). Cut the avocado into 12 slices.
  4. Lightly toast the corn tortillas in a dry skillet, then top with a small scoop of the zucchini corn mixture, a slice of avocado, a few sprigs of cilantro, and a pinch of shredded monterrey jack cheese.

These were AMAZING. And did I mention husband approved????


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