I must give Ree Drummond, the Pioneer Woman, the inspiration for this dish, although we changed it up a little. You can find here original recipe on this link:
2 tbsp. Chopped Cilantro
½ tsp. cumin
½ tsp. smoked paprika
Salt/Pepper to taste
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed (OR 2/3 c. frozen corn, thawed and warmed)
1 c. dried black beans, rinsed and boiled til soft
6 soft taco sized corn tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Mozzarella Cheese (or cheese of your choice)
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce
Prepare white rice as instructed on box. After it has been prepared, add cilantro into it and stir. (Note: The original recipe uses lime to make cilantro lime rice. We were out of lime—but I am sure this would be wonderful as well).
Heat grill pan and spray with cooking spray. Lightly sprinkle salt, pepper, cumin, and smoked paprika onto the cut vegetables. Place on grill pan cut side down and cook about 3-4 minutes (or until they start to soften.) Turn and cook until done. (If your grill pan is small and you have to do this more than once, make sure you spray with cooking spray each time or veggies will stick). Remove from heat and let cool just a little bit, then dice.
Before you dice your vegetables, prepare corn tortillas by spraying both sides with vegetable oil spray and cooking in a preheated oven for 10-12 minutes or until the tortillas are brown and very crispy. Heat your black beans in a boiler or in the microwave.
Prepare by layering-corn tortilla, cilantro rice, black beans, vegetables, and cheese. Do this twice and then top with your toppings of choice. We used salsa, Greek yogurt, onions, and tomatoes.