- One 6-ounce can tomato paste (about ⅔ cup)
- 1/2 cup water
- 2 tablespoons maple syrup
- 1 tablespoon blackstrap molasses
- 2 tablespoons low sodium tamari
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon yellow mustard (or ½ teaspoon mustard powder)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika
- 1 1/2 pounds zucchini, quartered lengthwise and cut into ¾ inch pieces (about 6 cups, or 2 large zucchini)
- 3 cups cooked chickpeas (or 2 cans chickpeas, drained and rinsed)
- 2 teaspoons olive oil
- 2 shallots, chopped
- 2 1/2 cups corn kernels (from about 3 large ears of corn)
- Salt and pepper, to taste
- 1 teaspoon lime juice
- 12 wheat or white or yellow corn tortillas, or 12 crispy taco shells
- 1/4 cup chopped cilantro leaves, for garnish (optional)
- Lime wedges (optional)
1. Line baking sheets with parchment, foil or silpat. Preheat your oven to 375 degrees Fahrenheit.
2. Whisk together the tomato paste, water, maple syrup, blackstrap molasses, tamari, apple cider vinegar, mustard or mustard powder, chili powder, garlic powder, if using, and smoked paprika.
3. Place the zucchini and chickpeas into a large mixing bowl. Add the barbecue sauce. Toss everything together so that the zucchini and chickpeas are smothered in sauce.
4. Divide the vegetables onto your prepared baking sheets. Bake for 15-20 minutes, or until the zucchini is tender and the chickpeas are getting crispy.
5. While the vegetables roast, heat the olive oil in a small frying pan over medium heat. Add the shallots and cook for 2 minutes, or until just tender. Add the corn, along with a pinch of salt and pepper and the lime juice. Sauté for 4-5 minutes, or until the corn is sweet and tender, but still crisp.
6. If you’re using soft tortillas, warm them over a burner or pop them in the oven for a minute after the vegetables roast. To prepare the tacos, divide about 1/4 cup filling into each tortilla. Top with two or so tablespoons of corn and a sprinkle of cilantro. Serve.