Roasted Corn and Zucchini Tostadas

Preheat oven to 400 F. On a large rimmed baking sheet, add zucchini, ears of corn and onions. Toss with a drizzle of olive oil and the taco seasoning. Roast for 20-30 minutes or until vegetables are cooked and slightly brown.

Brush tortillas with olive oil and fry for 1-2 minutes on each side in a skillet over medium-high heat.

To assemble, cut roasted corn from cob. Place zucchini, corn and onions on top of a warmed tortilla. Top with beans, tomatoes, queso fresco and cilantro. Squeeze a lime wedge over the top.