• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. • Drain corn, then pat very dry with paper towels. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch- thick half-moons. Quarter lime. Dice tomato into 1⁄2-inch pieces; season with salt and pepper. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; transfer to a large bowl and cover to keep warm (you’ll finish the corn in Step 5). Wipe out pan.

• Add a large drizzle of oil to pan used for corn over medium-high heat. Add zucchini, 1 TBSP Southwest Spice Blend (2 TBSP for 4 servings), and salt; cook, stirring occasionally, until browned, 2-3 minutes. • Add black beans and their liquid and 1⁄4 cup water (1⁄2 cup for 4). Season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and liquid has slightly thickened, 3-5 minutes. TIP: If sauce seems too thick, stir in additional water a splash at a time.

• Meanwhile, wrap tortillas in damp paper towels; microwave until warmed through, 30-60 seconds. • To bowl with charred corn, add mayonnaise, half the Monterey Jack (save the rest for serving), half the chili powder (all for 4 servings, saving a pinch for garnish), and juice from half the lime. Stir to combine. Season with salt and pepper to taste. Garnish with a pinch of remaining chili powder.

• Fluff rice with a fork. Serve rice, tomato, corn, zucchini and black beans, tortillas, sour cream, remaining Monterey Jack, and remaining lime wedges family style so everyone can build their own taco bowl.