Black Bean & Zucchini Taco Bowl Bar

🥘 Ingredients

• black beans
  15 oz
• black pepper
  pinch
• chili powder
  1 tsp
• cooking oil
  1 tbsp
• corn
  1 c
• flour tortillas
  4 pieces
• jasmine rice
  1 c
• lime
  1 piece
• mayonnaise
  ¼ cup
• monterey jack cheese
  1 c
• salt
• sour cream
  ½ cup
• southwest spice blend
  1 tbsp
• tomato
  2 pieces
• zucchini
  2 pieces

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , 1¼ cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt
2. 

   2

   Meanwhile, wash and dry zucchini and tomato .

   zucchini: 2 pieces, tomato: 2 pieces
3. 

   3

   Heat a drizzle of cooking oil in a large pan over high heat. Add corn , chili powder , and black pepper . Cook, stirring occasionally, until golden brown and lightly charred in spots ⏱️ 5 minutes .

   cooking oil: 1 tbsp, corn: 1 c, chili powder: 1 tsp, black pepper: pinch
4. 

   4

   Add a large drizzle of cooking oil to the pan used for corn over medium-high heat. Add zucchini, southwest spice blend , and salt. Cook, stirring occasionally, until browned ⏱️ 3 minutes .

   southwest spice blend: 1 tbsp
5. 

   5

   Meanwhile, wrap flour tortillas in damp paper towels. Microwave until warmed through ⏱️ 45 seconds .

   flour tortillas: 4 pieces
6. 

   6

   Fluff rice with a fork. Serve rice, tomato, corn, zucchini, black beans , flour tortillas, sour cream , mayonnaise , monterey jack cheese , and lime wedges family style so everyone can build their own taco bowl.

   black beans: 15 oz, sour cream: ½ cup, mayonnaise: ¼ cup, monterey jack cheese: 1 c, lime: 1 piece