6 Siete almond flour or coconut/cassava tortillas

2 zucchini chopped
1 small red onion sliced thin
3 ears of corn
2 tablespoons of avocado oil
1 teaspoon of ground cumin
1/2 teaspoon of chili powder
Sea salt and black pepper to taste
1/2 cup apple cider vinegar
1 firm but ripe avocado sliced thin
2 Hilary’s Veggie burgers

Black bean filling:
1 can of organic black beans, strained and rinsed
1 tablespoon of vegan mayo
1 teaspoon of ground cumin
1/2 small red onion minced
1 red bell pepper, deseeded and minced
1 handful of fresh cilantro, chopped
1/2 lime juice
Sea salt and pepper to taste

Vegan mayo (I like Sir Kensington’s)
Hot sauce (I like Cholula or Valentina)
Fresh cilantro chopped
1 jalapeno, deseeded and chopped
1-2 limes quartered

Preheat oven to 450
In a small bowl, combine shaved onion and vinegar. Let sit while preparing rest of tacos.

On a baking sheet, place chopped zucchini and ears of corn and veggie burgers, separating veggies and burgers. Sprinkle with cumin and chili powder. Drizzle avocDo oil over and rub well. Season with salt and pepper. Roast in oven for about 20 minutes until slightly browned.

While veggies are roasting, combine black bean filling ingredients in a medium sized bowl. When mixed well, take half and put in small food processor to blend until somewhat creamy. Return that half to mixture and mix well. Set aside. You could also use this as a dip!

Remove from oven and let corn cool. Using a sharp knife, shave off kernels and set aside in bowl. Chop up burgers to bite sized pieces.

Take one defrosted tortilla and place over medium low flame on stovetop for about 5 seconds until edges begin to char. Flip and do the same for another 5 seconds. Transfer tortilla to a plate. Smear one teaspoon of vegan mayo followed by black bean mixture, zucchini, burger bites, corn, avocado, pickled onion and other toppings. Enjoy!