A bit like Mexican bean chilli wrapped up in a hand-held parcel, these vegetable-heavy tacos get dolloped with a lazily mixed guac for good measure. Grating the zucchini ensures it goes undetected, so it's not policed by mini veg-haters. What they don't know will only make them healthier, right?
Coarsely grate zucchini using a box grater. Drain and rinse black beans. Carefully remove kernels from corn by laying the cob horizontally on the chopping board and cutting kernels off. Discard core.
Heat a frypan over medium-high heat. Add oil, oregano and corn and cook, stirring occasionally, for 3–4 minutes or until caramelised. Stir through zucchini until wilted, seasoning well with salt and pepper.
Crush garlic. Add tomato paste and garlic to pan and stir for 30 seconds or until fragrant. Add beans, stock cube and 150ml water and cook for 4–5 minutes or until slightly thickened. While beans are cooking, continue with step 4.
Scoop avocado into a bowl. Juice ½ the lime and cut remaining lime into wedges. Add lime juice to avocado with salt and pepper and mash with a fork to combine, leaving it slightly chunky. Stir through yoghurt and season to taste.
Rinse and shred lettuce.
Heat tortillas according to packet instructions. Top tortillas with vegetables, guac and lettuce. Serve with lime wedges.