Ingredients:

  • 2 cups (300g) zucchini, diced
  • 1 cup (150g) red bell pepper, diced
  • 1 cup (150g) red onion, coarsely chopped
  • 1 cup (160g) frozen or fresh corn kernels
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 8 (6-inch) corn tortillas
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 large (200g) ripe avocado, mashed
  • 1/4 cup (30g) queso fresco, crumbled
  • 1/4 cup (10g) fresh cilantro, chopped
  • 2 radishes, thinly sliced
  • 1 lime, cut into wedges

Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss diced zucchini, red pepper, onion, and corn in a large bowl with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet and roast for 15–20 minutes, tossing halfway through, until charred.
  4. Brush both sides of the corn tortillas with 1 tbsp olive oil and toast in a dry skillet over medium heat for 2–3 minutes per side until rigid.
  5. Heat drained black beans in a skillet with a splash of water and lime juice, mashing roughly with a fork into a thick paste for 3–5 minutes.
  6. Spread a tablespoon of mashed black beans on each crispy tortilla to create a moisture barrier.
  7. Top with a scoop of roasted vegetables, a dollop of mashed avocado, crumbled queso fresco, sliced radishes, and fresh cilantro.