Grilled Zucchini and Corn Tacos With Quick-Pickled Chiles

These summery tacos have layers of taste: Fast-pickled chiles add warmth and acidity; shortly made refried beans present heft and creaminess; and grilled zucchini and corn ship a touch of char and sweetness. Sazon, a salted spice mix, makes seasoning the greens and beans a cinch; see the NOTE for what to make use of should you don’t have it readily available. For those who don’t have a grill, you may sear the greens in a cast-iron skillet on the stovetop or broil them till they’re flippantly charred throughout.

This recipe is featured within the Eat Voraciously publication. Sign up here.

Energetic time: 35 minutes; Complete time: 45 minutes

Make Forward: The beans could also be made as much as 2 days upfront; gently rewarm on the range or within the microwave till steaming, loosening with a splash of water, if mandatory.

The place to Purchase: Sazon might be discovered within the spice part of most grocery shops, on-line — or might be made at home.

Servings:

4

Examined dimension: 4 servings; 2 or 3 tacos per particular person

Components

For the pickled peppers
2 Fresno chiles or jalapeños chiles (about 2 ounces whole), seeded, ribbed and sliced
1/3 cup white vinegar
1/2 teaspoon high-quality sea salt or desk salt
1/2 teaspoon granulated sugar (non-compulsory)

For the refried pintos
3 tablespoons coconut oil or olive oil
1/4 small white or yellow onion (about 1 ounce), grated
2 cloves garlic, minced or finely grated
1 teaspoon sazon seasoning mix (see NOTE for a substitute)
One (15-ounce) can pinto beans, drained and rinsed
2 tablespoons contemporary lime juice (from 1 to 2 limes)
Salt, to style (non-compulsory)
Freshly floor black pepper (non-compulsory)

For the zucchini and corn
4 scallions
2 medium zucchini (about 1 pound whole), halved lengthwise (or quartered, if thick)
2 ears of corn (about 1 pound whole), husked
2 tablespoons olive oil
2 teaspoons sazon seasoning mix (see NOTE for a substitute)

For serving
8 to 12 small tortillas (flour or corn), steamed or warmed in a skillet
Lime wedges
Crumbled cotija cheese, feta cheese, bitter cream or yogurt
Small handful contemporary cilantro sprigs

Associated Recipes

Instructions

In a small bowl, stir collectively the chiles, vinegar, salt and sugar, if utilizing.

In a small skillet over medium warmth, warmth the oil till it shimmers. Add the onion and garlic and cook dinner, stirring continually, till it begins to brown, about 2 minutes. Stir within the sazon and the beans, and utilizing a fork, mash the beans right into a tough paste. Stir within the lime juice, take away from the warmth and style, including salt and pepper if desired.

If utilizing a gasoline grill, preheat it to medium, or 350 to 400 levels. If grilling over charcoal, use a grill thermometer or use the hand methodology: For those who can maintain your hand an inch from the grill for about six seconds, the grill must be round 350 levels.

In a big bowl, mix the scallions, zucchini, corn, olive oil and sazon. Use your fingers to rub the oil and seasoning over each piece. Place the greens on the grill perpendicular to the grates and cook dinner till flippantly charred on all sides, about 10 minutes. Take away from the grill and let sit till cool sufficient to deal with however nonetheless heat, then roughly chop the scallions and zucchini, and scrape the corn off the cob. In a medium bowl, combine the chopped greens collectively.

To serve, unfold a skinny layer of refried beans onto every tortilla. High with a mound of the chopped grilled greens, a number of items of pickled chile, cheese, bitter cream or yogurt, a squeeze of lime and some cilantro sprigs, or as desired.

NOTE: You may make your personal sazon (see associated recipe) or for this recipe, use 1/2 teaspoon high-quality sea salt or desk salt, 1/2 teaspoon floor cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon onion or garlic powder and 1/4 teaspoon scorching paprika or floor black pepper.