Blackened Zucchini Tacos

Serves 4

Ingredients

• 2 Tablespoons Olive Oil
• 2 Teaspoons Chili Powder
• 1 Teaspoon Ground Cumin
• ½ Teaspoon Salt
• ¼ Teaspoon Ground Cayenne Pepper
• 2 Medium Zucchini, cut into ½ inch disks
• 1 Medium Red Onion, diced
• ¾ Cup of Corn, cut from the cob (about 1 ear, or substitute frozen, thawed corn)
• 2 Teaspoons Minced Garlic
• 1 Can Low Sodium Black Beans, rinsed and drained
• Whole Wheat Tortillas
• Toppings: Cilantro, Crema, Feta Cheese, Lime Wedges, Guacamole
• Crema:
  • ½ Cup Plain Yogurt
  • 1 Teaspoon Lime Zest
  • 1 Tablespoon Lime Juice
  • ⅛ Teaspoon Chili Powder

All you do:

1. In a large skillet, heat 1-½ tablespoons of the olive oil over medium-high heat. While the oil heats, combine the chili powder, cumin, salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
2. Reduce the skillet heat to medium-low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
   To make the crema, mi x t he yogurt, lime juice and zest, and chili powder together in a small bowl.
3. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.

Nutrition Pearls:

• This recipe comes together very quickly! Prep all of your ingredients before you st art
  cooking to make every thing go smoothly.
• This is a great way to turn some of the extra zucchinis you get in the summer into a full meal.

Nutrition information per serving (2 tacos with no toppings): Calories: 350; Fat: 12g; Saturated Fat: 2g; Sodium: 727mg; Carbohydrate: 54g; Dietary Fiber: 109; Protein : 12g

Courteous of Kara Hoerr, MS, RDN, CD from the Fitchburg Hy-Vee