Crispy Black Bean Tacos with Corn & Zucchini

3 Tablespoons butter or coconut oil
3 garlic cloves, grated
1-2 small to medium zucchini, diced
1 1/2 cups frozen or fresh corn kernels
2 teaspoons ground cumin
1 teaspoon sea salt
1 can of black beans, drained
1/3 cup crumbled Mexican cotija cheese or feta
24 small tortillas, street taco sized
2 cups shredded Monterey Jack or pepper jack cheese
Diced red onion & chopped fresh coriander, for garnish

For the Chipotle Mayo:
1/4 cup avocado oil mayonnaise
1/4 cup sour cream
1 Tablespoon chopped chipotles in adobo sauce
Squeeze of lime juice
Generous pinch of sea salt

Melt the butter in a very large skillet over medium-high heat. Add the garlic and cook for 1-2 minutes. Add the zucchini, corn, cumin, & salt. Cook until the zucchini and corn are soft and get some golden brown spots, 15-20 min.

Meanwhile, stir together the ingredients for the chipotle mayo in a small bowl and set aside. Chop the red onion and coriander, too, if you're using them.

Add the black beans and cotija to the skillet, and cook for another couple of minutes until the beans are heated through and the cheese is melted. Remove from the heat and set aside.

Preheat the oven broiler to high heat.

Lay as many tortillas you can on a large rimmed baking sheet. If you can't fit them all and want to bake them all at once, use two pans and rotate them during baking.

Put 2-3 spoonful of the black bean filling on one half of each tortilla and top with a little cheese.

Place the tacos under the broiler for 1-2 minutes until the tortillas soften and the cheese begins to melt. Remove the pan from the oven and close the tortillas with a pair of tongs, pressing the tacos together so the cheese "glues" them shut.

Return the tacos to the oven and broil for another 4-5 minutes until the tacos have golden brown spots and the cheese is toasty.

Sprinkle the red onion and coriander over the tacos and drizzle some chipotle mayo over them. Or use the chipotle mayo for dipping.

from: www.perrysplate.com