Jagung Panggang & Taco Zucchini
These grilled corn and zucchini tacos are filling, flavorful, and budget-friendly. They’re a healthy and vegetarian option that will satisfy even meat-eaters.
Ingredients
6 servings
Instructions
- Preheat the oven to 400ºF. 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.
- 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.
- After the vegetables have roasted, combine them with the well drained black beans. Season the mixture with extra salt, if needed (I used about 1/4 tsp). Cut the avocado into 12 slices.
- 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.
Nutrition per serving
393kcal
💰 Cost Estimate
Total Ingredients
$2468.00
$2468.00
Per Serving
$411.00/serving
$411.00/serving
🏠 Savings
~$4936.00 vs buying!
~$4936.00 vs buying!
📋 Price Breakdown (91% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| zucchini | 2 | - |
| . frozen corn | 8 oz | $316.00 |
| packet taco seasoning | 1 | $595.00 |
| garlic powder | 0.25 tsp | $2.00 |
| olive oil | 2 tbsp | $42.00 |
| . can black beans | 1 oz | $24.00 |
| salt | 0.25 tsp | - |
| corn tortillas | 12 small | $838.00 |
| avocado | 1 | $75.00 |
| . shredded monterrey jack cheese | 4 oz | $526.00 |
| cilantro | 0.25 bunch | $50.00 |
*Estimated market prices, may vary by region
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