Servings: Yields 6 tacos

1 medium zucchini 1 medium zucchini
1 tsp avocado oil 1 tsp avocado oil
¼ tsp ground cumin ¼ tsp ground cumin
Pinch salt Pinch salt
Pinch black pepper Pinch black pepper
½ cup refried black beans ½ cup refried black beans
6 corn tortillas 6 corn tortillas

Cut zucchini into sticks that are ½″ thick and about 4″ long.
Place in a bowl and toss with oil, cumin, salt and pepper.
Heat a grill pan or cast iron skillet over medium heat.
Add zucchini and cook turning, until charred on both sides, about 10 minutes.
Meanwhile, heat the beans in a small saucepan over low heat.
Add water as needed to keep beans from drying out.
Warm tortillas over low heat in a cast iron skillet.
To assemble tacos, spread black beans on each tortilla.
Add charred zucchini.
Top with guacamole, cotija, fresh cilantro and pickled radishes. Serve warm.

For serving:  For serving:
Pickled radishes  Pickled radishes
Guacamole  Guacamole
Crumbled cotija cheese  Crumbled cotija cheese
Fresh cilantro  Fresh cilantro