Vegetarian Tacos with Zucchini Corn
Ingredients
- 1 cup low-sodium refried black beans
- 1 - 2 canned chipotle peppers in adobo sauce, chopped
- 3 tablespoons water
- ½ teaspoon grated lime zest
- 2 tablespoons lime juice
- 1 teaspoon garlic powder, divided
- 2 cups fresh or thawed frozen corn kernels
- 2 medium zucchini, quartered lengthwise and sliced 1/2-inch thick (2 1/2 cups)
- ½ teaspoon salt, divided
- ¼ cup finely chopped white onion
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped poblano pepper
- ½ teaspoon ground cumin
- ½ teaspoon chipotle powder
- 8 (6 inch) white corn tortillas, warmed
- ½ cup crumbled queso fresco
- Cilantro leaves for garnish (optional)
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