Roasted Corn and Summer Squash Tacos

Dear Turkey,

Easy and tasty,

And can be a tostada

With greens tomorrow

Roasted Corn and Summer Squash Tacos

(serves 4, adapted from budget bytes)

Ingredients:

- 1 smallish yellow summer squash and one smallish zucchini, diced

- 2 cans corn, rinsed and drained

- 1 packet taco seasoning

- 1/2 t garlic powder

- 2 T olive oil

- 2 cans black beans, rinsed and drained

- salt and pepper, to taste

- 12 taco tortillas, corn or flour

- 1-2 avocados, sliced thin

- 2 c shredded monterey jack cheese if you're not vegan

- 1/4 c cliantro leaves

Instructions:

- Combine the squashes, corn, oil, and spices. Cover a baking sheet or two (it will go faster) with foil and spread the veggies out on it. Roast at 400 F for 25 minutes, or until the veggies start to shrivel and brown.

- Add the beans to the roasted veggies and season to taste. 

- Heat the tortillas in the microwave or a dry skillet. Fill each one with veggies, cheese, avocado, cilantro, and top with chipotle tabasco. 

Enjoy,

Tofu