Ingredients
- Zucchini: 2 medium-sized zucchini, diced. The star vegetable, providing a mild, slightly sweet flavor and tender texture to the taco filling.
- Black Beans: 1 (15-ounce) can, rinsed and drained. Adds protein, fiber, and a creamy texture, creating a hearty base for the tacos.
- Corn: 1 cup frozen or fresh corn kernels. Introduces a touch of sweetness and a delightful pop of texture. If using frozen, thaw it slightly beforehand.
- Red Onion: ½ medium red onion, finely diced. Offers a sharp, pungent flavor that balances the sweetness of the zucchini and corn.
- Bell Pepper: 1 bell pepper (any color), diced. Contributes sweetness, crunch, and vibrant color to the taco filling. Red or orange bell peppers are slightly sweeter.
- Garlic: 2 cloves garlic, minced. Essential for aromatic depth and savory flavor. Freshly minced garlic provides the best flavor.
- Olive Oil: 2 tablespoons. Used for sautéing the vegetables, adding richness and preventing sticking. You can substitute with avocado oil or coconut oil.
- Chili Powder: 2 teaspoons. Provides a warm, earthy spice and classic taco flavor. Adjust to your spice preference.
- Cumin: 1 teaspoon. Adds a warm, earthy, and slightly smoky note, enhancing the taco’s depth of flavor.
- Smoked Paprika: 1 teaspoon. Lends a smoky, slightly sweet flavor that complements the other spices. Regular paprika can be substituted if smoked is unavailable.
- Oregano: ½ teaspoon dried oregano. Introduces a slightly bitter, herbaceous note that balances the spices.
- Salt: To taste. Enhances the flavors of all the ingredients. Start with ½ teaspoon and adjust as needed.
- Black Pepper: To taste. Adds a subtle bite and complements the other spices. Freshly ground black pepper is recommended.
- Lime Juice: 1 tablespoon fresh lime juice. Adds a bright, acidic finish that balances the richness and enhances all the flavors.
- Corn Tortillas: 12-16 corn tortillas. The traditional base for tacos, providing a slightly chewy and subtly sweet flavor. You can also use flour tortillas if preferred.
- Optional Toppings: Avocado, salsa, cilantro, shredded cheese or vegan cheese, sour cream or vegan sour cream, hot sauce, pickled onions, jalapeños, shredded lettuce, pico de gallo, your favorite taco toppings!
Instructions
- Prepare the Vegetables: Begin by washing and dicing the zucchini, bell pepper, and red onion. Mince the garlic cloves. If using frozen corn, thaw it slightly. Having all your vegetables prepped and ready to go will make the cooking process much smoother and faster. This is a key step for efficient cooking, especially on busy weeknights.
- Sauté the Aromatics: Heat the olive oil in a large skillet or pan over medium heat. Once the oil is shimmering, add the diced red onion and bell pepper. Sauté for about 5-7 minutes, or until the onions become translucent and the bell pepper starts to soften. Stir occasionally to prevent sticking and ensure even cooking. Sautéing these vegetables first builds a flavorful base for the taco filling.
- Add Garlic and Spices: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. Next, add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the skillet. Stir well to combine the spices with the vegetables and cook for about 30 seconds to a minute, until fragrant. Toasting the spices briefly enhances their aroma and flavor, making the tacos more delicious.
- Incorporate Zucchini and Corn: Add the diced zucchini and corn kernels to the skillet. Stir everything together to coat the zucchini and corn with the spice mixture. Cook for about 8-10 minutes, or until the zucchini is tender-crisp and the corn is heated through. Stir occasionally to ensure even cooking and prevent sticking. You want the zucchini to be cooked but still have a bit of bite, not mushy.
- Add Black Beans and Lime Juice: Stir in the rinsed and drained black beans to the skillet. Cook for another 3-5 minutes, allowing the black beans to heat through and absorb the flavors of the spices and vegetables. Finally, squeeze in the fresh lime juice. Stir well to combine all the ingredients and brighten the flavors. The lime juice is crucial for adding a zesty finish and balancing the richness of the dish.
- Taste and Adjust Seasoning: Taste the zucchini and black bean mixture and adjust seasoning as needed. You might want to add more salt, pepper, chili powder, or lime juice to reach your desired flavor profile. This is your opportunity to customize the taste to your liking.
- Warm the Tortillas: While the filling is simmering, prepare your corn tortillas. There are several ways to warm tortillas:
- Skillet: Heat a dry skillet or griddle over medium heat. Warm each tortilla for about 15-20 seconds per side, until heated through and slightly softened.
- Microwave: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or until heated through.
- Oven: Preheat oven to 350°F (175°C). Wrap tortillas in foil and bake for 10-15 minutes, or until heated through.
Warming the tortillas makes them more pliable and enhances their flavor.
- Assemble the Tacos: Once the tortillas are warm and the filling is ready, it’s time to assemble your Zucchini Black Bean Tacos! Place a generous spoonful of the zucchini and black bean mixture onto each warm tortilla.
- Add Toppings: Now comes the fun part – adding your favorite toppings! Get creative and pile on your desired toppings such as avocado slices, salsa, chopped cilantro, shredded cheese or vegan cheese, sour cream or vegan sour cream, hot sauce, pickled onions, jalapeños, shredded lettuce, or pico de gallo.
- Serve and Enjoy! Serve your Zucchini Black Bean Tacos immediately while they are warm and delicious. Enjoy the flavor fiesta!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Fat: 12
- Carbohydrates: 40
- Fiber: 10
- Protein: 10