Black Bean & Caramelized Onion Tacos

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Halve, peel, and thinly slice  the onion. Drain and rinse the beans. Grate the monterey jack on the large side of a box grater. Halve the lime crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. In a separate bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully transfer to a bowl; top with the juice of the remaining lime half. Stir to coat. Cover with foil to keep warm. Reserving the sheet pan, discard the foil.

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced onion and sugar. Cook, stirring occasionally, 6 to 8 minutes, or until the chorizo is browned and the onion is softened. Add the drained beans, 3/4 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 7 to 9 minutes, or until the beans have slightly broken down and the chorizo is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, place the tortillas on the reserved sheet pan. Evenly top with the grated monterey jack; season with salt and pepper. Toast in the oven 3 to 4 minutes, or until the cheese is melted. Carefully transfer to a work surface.

Assemble the tacos using  the cheesy tortillas, filling (you may have extra filling), seasoned radishes (discarding any liquid), and lime sour cream. Serve the tacos with the roasted zucchini on the side. Garnish with the cotija. Enjoy!