A summer spin on the butternut blacked bean tacos from 2019, these are vegetarian friendly and still light enough for summer. If it’s really too hot to turn on an oven, all of the fillings wrapped in a tortilla as a burrito or served over greens would be lovely.

These are hearty as is, but sauteing a bit of chorizo off in the pan, transferring to a plate, and cooking the veg in the seasoned fat would be great too.

Corn tortillas don’t always fold super well, and we need that in order for us to get a crisp tacos that hold. Sear them over a gas flame to help them be more pliable. You can also use a toothpick to hold the top together while they bake. The corn-flour blends, available at most stores now, will give you some corn flavor, while also having some gluten so they bend. Pictured is a cassava tortilla.