Roasted Corn and Zucchini Tostadas

• 1 Zucchini, Chopped
• 2 ears Corn, Husks And Silks Removed
• 1 Medium Onion, Thinly Sliced
• Olive Oil, For Drizzling And Brushing On Tortillas
• 2 Tablespoons Taco Seasoning
• 12 Corn Tortillas
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained, Warmed
• 1 cup Cherry Tomatoes, Quartered
• 6 ounces, weight Queso Fresco, Crumbled
• 13 cups Cilantro, Chopped
• 1 Lime, Wedged

1. Preheat oven to 400 F. On a large rimmed baking sheet, add zucchini, ears of corn and onions.
2. Toss with a drizzle of olive oil and the taco seasoning.
3. Roast for 20-30 minutes or until vegetables are cooked and slightly brown.
4. Brush tortillas with olive oil and fry for 1-2 minutes on each side in a skillet over medium-high heat.
5. To assemble, cut roasted corn from cob.
6. Place zucchini, corn and onions on top of a warmed tortilla.
7. Top with beans, tomatoes, queso fresco and cilantro.
8. Squeeze a lime wedge over the top.

zucchini, onion, olive oil, corn tortillas, black beans, cherry tomatoes, fresco, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-corn-and-zucchini-tostadas/ (may not work)