How To Prepare Crispy Baked Tacos with Summer Vegetables

Ingredients:

• 1 package of small corn tortillas (about 12)
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese (or vegan cheese)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Olive oil for brushing
• Optional toppings: diced avocado, salsa, chopped cilantro

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, sauté the diced zucchini, red bell pepper, and corn kernels in a little olive oil until tender.
3. Add the black beans, ground cumin, chili powder, salt, and pepper to the skillet. Mix well and cook for a few more minutes.
4. Lightly brush both sides of the corn tortillas with olive oil.
5. Assemble the tacos: Place a spoonful of the vegetable-bean mixture on each tortilla, sprinkle with shredded cheese, and fold in half.
6. Arrange the filled tacos on a baking sheet.
7. Bake in the preheated oven for about 10-12 minutes or until the tortillas are crispy and the cheese is melted.
8. Serve with your favorite toppings like diced avocado, salsa, and chopped cilantro.

Grocery List:

• Small corn tortillas
• Zucchini
• Red bell pepper
• Corn kernels (fresh or frozen)
• Black beans (canned)
• Shredded cheddar cheese (or vegan cheese)
• Ground cumin
• Chili powder
• Olive oil
• Optional toppings: avocado, salsa, cilantro

Enjoy this delicious and nutritious dinner with your family!