Summer Squash Veggie Tacos with Jalapeño Ranch

Check out more ways to enjoy your food!

• Toby’s Jalapeño Ranch, for drizzling 
• 10 corn tortillas (double layered, makes 5 tacos)
• 1-2 yellow summer squash
• 1 bell pepper 
• ½ cup black beans, canned 
• ½ cup corn, frozen 
• ½ cup cherry tomatoes, sliced in half 
• 2 tsp. chili powder
• 1 tsp. garlic powder 
• 1 tsp. onion powder
• 1 tsp. cumin
• Salt and pepper, to taste 
• 1 avocado, sliced

Satisfy your #TacoTuesday craving with these super fresh tacos featuring squash, corn, and exciting spices! To begin preparing your Summer Squash Veggie Tacos, gather all of the ingredients. Preheat the oven to 450 degrees F.

Arrange the sliced squash and peppers evenly in one layer on a baking sheet. Drizzle over with oil and spices. Bake them for about 20 minutes, flipping halfway through, or until they become crispy on the edges. 

Heat up and mix the black beans and corn in a stovetop pan on medium until warm. Warm up the tortillas in the oven, on a skillet, or in the microwave. 

To assemble your tacos, add the roasted squash and peppers, the corn and bean mixture, and fresh tomatoes to double-layered corn tortillas. Top your tacos with some sliced avocado. 

Drizzle over each taco with Toby’s Jalapeño Ranch. Enjoy your Summer Squash Veggie Tacos!